Effect of sprouting time on dough and cookies properties

The role of sprouting in improving cereals nutritional properties is known. However its use in baked products is limited due the functional modifications occurring. In this study, the use of whole wheat flour sprouted for 24 and 48 h sprouted whole wheat flour (SWWF), and SWWF-refined flour blends (50:50) in cookies elaboration was investigated. Sprouting decreased water holding capacity and swelling volume and increased oil absorption capacity (OAC) gradually with sprouting time. For the dough, an increase in visco-elastic moduli (G′ and G′′) was recorded when whole wheat flour (WWF) and SWWF were used instead refined flour. However, no significant differences were observed between SWWF, weather for 24 or 48 h, and raw WWF. Regarding cookies, both WWF and SWWF decreased spread factor and increased hardness compared to control. Cookies color parameters were also affected with a decrease in lightness (L*) and yellowness (b*) and an increase in redness (a*). Cookie color changes were more pronounced with 100% 48 h sample. Despite these changes, consumers overall acceptability was improved when both WWF and SWWF were used.