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Effect of laboratory sprouting and storage on physicochemical and breadmaking properties of hard red spring wheat



Effect of laboratory sprouting and storage on physicochemical and breadmaking properties of hard red spring wheat



Cereal Chemistry 67(1): 53-58



The effect of storage on physicochemical and functional (breadmaking) properties of both newly harvested hard red spring wheats (control samples) and the same wheats sprouted in the laboratory for 12 hr (lightly) and 40 hr (heavily) were examined. Control samples generally showed an increase in milling extraction and flour protein content, a decrease in proteolytic activity, and an improvement in baking quality during eight months of grain storage. Sprouted samples showed an increase in milling extraction, flour protein content, and .alpha.-amylase activity and a decrease in proteolytic activity. The heavily sprouted samples, however, showed smaller changes than the lightly sprouted samples during storage. Unlike the control samples, storage did not improve but rather reduced the baking quality of the sprouted samples. Results from the Osborne solubility fractionation of both control and sprouted samples showed an increase in globulin protein distribution during storage. No significant changes were observed in distribution of other protein fractions. Storage seemed to affect the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns of albumin, glutenin, and residue fractions of both control and sprouted samples. However, storage did not affect the PAGE patterns of albumin and globulin, and the SDS-PAGE patterns of globulin and gliadin fractions.

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Accession: 002083781

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