Dough rheology, pasting property, and steamed bread quality of wheat flour as affected by the addition of sprouted wheat flour

Grain sprouting poses a significant global challenge, especially for wheat. Nonetheless, recent investigators have unveiled numerous benefits of germination. In this study, we incorporated various proportions of sprouted wheat flour (SF) into wheat flour to produce sprouted wheat steamed bread (SWSB). The impact of SF on the quality of flour and SWSB was evaluated, resulting a development of GABA-enhanced, green-healthy SWSB. With increased addition of SF, the falling number, pasting viscosity, and dough stability time of flour exhibited significant decreases, whereas the gluten index initially increased and then decreased. The textural properties, such as hardness, chewiness, adhesion, springiness, and cohesion, exhibited varying degrees of fluctuation with increasing SF levels. The specific volume of SWSB was optimal at an SF concentration of 6% and the sensory score was highest at 2%. Lightness of SWSB was comparable to that of the control at 4% SF addition. C-cell images revealed that the fineness of the SWSB texture initially increased and then decreased with increasing SF levels. Overall, an SF concentration of 4% was found to be optimal for dough properties, color, texture characteristics and sensory quality, providing a theoretical foundation for industrial production and application.

Automated summary

This study investigated the effects of adding sprouted wheat flour (SF) on the quality of flour and steamed bread. The results showed that the addition of SF improved the nutritional value and sensory quality of the bread. The optimal SF concentration was found to be 4%.