Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced gamma-aminobutyric acid accumulation by ultrasonication

Using hard red spring (HRS), hard white (HW), and soft white (SW) wheat, this study examined how germination time affected the functionality of whole-wheat flour (WWF) and enhancement of.-aminobutyric acid (GABA) content through ultrasonication. The falling number values significantly decreased and the glucose content increased by 227-357% after 15 h of controlled germination. The setback value of WWF paste decreased from 654 to 6 cP (HW), 690 to 9 cP (SW), and 698 to 7 cP (HRS), respectively, showing significant decreases of starch retrogradation in an aqueous system. The gluten quality and dough mixing performance of WWF after 5-15 h of controlled germination was enhanced since gluten is less weakened during the dough heating stage of Mixolab testing. After a 72 h germination, the GABA content increased by 339% of the non-sprouting counterpart. Furthermore, the GABA content in the ultrasound-treated SW sample was 30.7% higher than that without ultrasound treatment.