Physicochemical characteristics of air classification products of sprouted wheat (Zhoumai 27) flour

Sprouting negatively impacts wheat processing and edibility. Sprouted wheat flour (SWF) was air-classified into three categories based on particle sizes, F1 (>45 mu m), F2 (20-45 mu m), and F3 (<20 mu m). The sizes were examined using a laser particle size analyser and scanning electron microscopy. Their components, such as starch, protein properties, rheology, and dough microstructure, were also examined. After air classification, reducing sugar, damaged starch, amylase, protease, and inferior gluten components were primarily concentrated in F3. Decreasing particle size considerably impaired gelation strength, gluten quality, rheology properties, and dough microstructure. Compared with SWF, these characteristics significantly improved in F1. The results suggested that air classification could induce SWF component fractionation. The inferior components that reduce the quality of SWF were enriched in fine flour. Thus, removing these inferior components can considerably improve SWF rheological quality and dough structure. These results can provide useful information on the important effect of air classification on the quality of SWF products. Moreover, the study findings provide a reference for future application of air classification of SWF.

Automated summary

Sprouting has negative effects on wheat processing and edibility. Air-classification of sprouted wheat flour (SWF) into three particle size categories revealed that the inferior components were concentrated in the fine flour fraction (F3). Decreasing particle size significantly impaired the quality and structure of SWF, while these characteristics improved in the coarse fraction (F1). These findings highlight the importance of air classification in improving the quality of SWF and provide reference for its future applications.