Effects of Germination on Functional Properties of Rye and Wheat Flours

Abstract

Germination affects functional properties of grains, which determine their ultimate use as food additives. Accordingly, the aim of this study was conducted to germinate wheat and rye grains and study the effects of this process on their functional properties. Rye and wheat grains were germinated and the samples were taken after the first, second and third days of germination. Then, samples were ground and stored at 4 ºC . The results showed an insignificant increase in the ability to bind water for rye flour, while for wheat flour it significantly increased after 72 h of germination. It was also noticed that there were no significant differences in the ability to bind oil between raw and germinated rye flours. Whereas, wheat flour germinated for 72 h recorded a significantly (P< 0.05) higher value (2.27 g/g) to bind oil compared to the raw one. The results indicated a significant decrease in the ability to swell for both rye flour (63.43%) and wheat flour (63%), after 72 h of germination. Germinated rye and wheat flours showed a significant increase (P <0.05) in the foam ability by 100% and 69.23%, respectively, after 72 hours of germination period. The study demonstrates that the highest solubility for both wheat and rye flours was after 24 h of germination (1.8 and 1.9%, respectively). Germination decreased the bulk density of rye and wheat flours after 72 h. Germination showed significant enhancement in the functional properties of rye and wheat flours, and thus they can used as functional ingredients.