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- Zavareze, Elessandra da Rosa, et al. Show all 8 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.90 pp. 483-490
- baking quality; breads; color; dough; enzyme activity; firmness; gamma-aminobutyric acid; gelatinization; germination; gluten; mixing; pasting properties; proteolysis; sprouting; starch; viscosity; vivipary (plants); water uptake; wheat; wheat flour
- ... The effects of wheat with pre-harvest sprouting (PHS) in the field, and 24, 48 and 72 h in the laboratory-induced germination (IG) were investigated by enzymatic activity, γ-aminobutyric acid (GABA) content, physicochemical, rheological and baking properties. Germination increased the amylolytic activities but did not affect the proteolytic activity. The damaged starch and gluten contents differed ...