The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread

Abstract

Whole wheat flour from sprouted wheat grain is a full-fledged raw ingredient containing essential amino acids, easily digestible sugars, and dietary fiber, with increased digestibility and enzymatic activity. The use of this raw material in the production of food products will contribute to the creation of products for a healthy diet of the population. This study is aimed at studying the possibility of using whole grain flour from sprouted wheat in the production of bread and its effect on the rheological and microstructural properties of dough and finished products. It was found that whole wheat flour from sprouted wheat grain had an even particle size and was characterized by a uniform distribution of particles over the size range (from 53 to 209 microns-61 ± 3%); large particles from 297 to 497 microns were present in an amount of no more than 10 ± 3%. The replacement of 20% refined flour with whole wheat flour from sprouted wheat grain resulted in better values of the farinograph quality index (200 ± 3 mm). The bread obtained according to this recipe had a high specific volume (4.21 ± 0.62 mL.g^-1) and optimal rheological characteristics: total deformation13.7 ± 0.3 mm, plastic4.3 ± 0.3 mm, and elastic9.4 ± 0.3 mm. The study of the microstructure of dough and bread also confirmed the established dependencies. This percentage of replacement of refined flour with whole wheat flour from sprouted wheat grain can be recommended as the best for obtaining bread of good quality with high rheological characteristics.

Figure 1

Profile of distributing size particles of refined wheat flour and whole wheat flour from sprouted and nonsprouted wheat grains.

Figure 2

Images of wheat dough samples obtained using a scanning electron microscope (SEM): Control, a dough obtained from RF; a mixture of RF and WWF in the following proportions: (a) 90 : 10; (b) 90 : 20; (c) 70 : 30.

Figure 3

Deformation characteristics of bread crumb samples. The error bars represent the standard deviation of three separate measurements for five samples (n = 15). Sample designation: control, crumb of bread obtained from RF; (a) crumb of bread obtained from a mixture of RF and WWF in the proportions of 90 : 10; (b) crumb of bread obtained from a mixture of RF and WWF in the proportions of 90 : 20; (c) crumb of bread obtained from a mixture of RF and WWF in the proportions of 70 : 30.

Figure 4

Images of bread crumb samples after 4 hours of storage obtained using a scanning electron microscope (SEM). Sample designation: control, crumb of bread obtained from RF; (a) crumb of bread obtained from a mixture of RF and WWF in the proportion of 90 : 10; (b) crumb of bread obtained from a mixture of RF and WWF in the proportion of 90 : 20; (c) crumb of bread obtained from a mixture of RF and WWF in the proportion of 70 : 30.