Changes in the functional characteristics of wheat during soaking and subsequent germination

Changes in the functional characteristics during soaking and germination of wheat for different periods (24, 48 and 72 hr) were studied. Soaking wheat overnight considerably decreased the hardness from 9.6 to 4.0 kg/grain, hectoliter weight from 74 to 70 kg/HI and 1000 kernel weight from 74 to 50 g. Subsequent germination further lowered their values gradually depending on the germination period. Flour yield decreased from 68.3 to 62.8 per cent and colour grade value increased from 2.1 to 74 due to germination for 72 hr. Soaking improved the colour of flour, but germination gradually darkened it as seen from the increase in colour grade value from 2.1 to 7.4. Germination lowered the gluten, sedimentation value, damaged starch, non-reducing sugars, free lipids and bound lipids, while increased the free fatty acid contents. Soaking did not affect various farinograph characteristics, but germination gradually lowered the farinograph water absorption, stability and dough development time considerably. Among the different enzymes, lίpase and protease increased while lipoxidase decreased during germination. Overall quality of bread improved on germinating wheat upto 24 hr. Germination of wheat for 72 hr increased the spread (5.0 to 5.4 cm) and raise (0.66 to 0.76 cm) and improved flavour and taste of biscuits. Soaking of wheat slightly deteriorated the quality of cake, while germination further affected the quality. However, cake made from wheat germinated for 24 hr was acceptable.