The impacts of germinating organic wheat: effects on phytic acid, resistant starch, and functional properties of flour, and sensory attributes of sourdough bread
Summary This study assessed the impact of germination duration on two varieties of wheat grown organically (Expresso and Syngenta SY Basalt (Basalt)). In Expresso, d‐glucose content increased from 0.06 g/100 g in the control to 0.55 g/100 g after a 24‐h germination period (P
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Veröffentlicht in: | International journal of food science & technology 2021-08, Vol.56 (8), p.3858-3865 |
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Format: | Artikel |
Sprache: | eng |
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Online-Zugang: | Volltext |
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Zusammenfassung: | Summary
This study assessed the impact of germination duration on two varieties of wheat grown organically (Expresso and Syngenta SY Basalt (Basalt)). In Expresso, d‐glucose content increased from 0.06 g/100 g in the control to 0.55 g/100 g after a 24‐h germination period (P |
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ISSN: | 0950-5423 1365-2621 |
DOI: | 10.1111/ijfs.15002 |