Cereal Chem 59:77 - 81.  |  VIEW ARTICLE
Reconstitution Studies with Sound and Sprouted Wheat Flour.

C. F. Ciacco and B. L. D'Appolonia. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

Sound and sprouted wheat flours were fractionated into gluten, starch, and solubles using either distilled water or a 2% (w/v) NaCl solution. Starch with adhering matter (AM) was isolated by a nonaqueous procedure after the wheat flours were pin milled. Enzymatic activity was highest in the soluble fraction. Salt solution was more effective in extracting proteolytic enzymes than was distilled water. Amylolytic activity was high in the starch-AM fraction from the sprouted wheat flour. Farinograph and baking data of starch- AM/gluten blends indicated that sprouting had detrimental effects on gluten properties and that NaCl in some way prevented gluten deterioration. The starch-AM had a definite effect on the mixing and baking properties of wheat flour doughs. However, whether the differences between starch-AM samples isolated from sound and sprouted wheats were caused by sprouting or by the type of wheat itself could not be established. Flours were reconstituted with starch-AM from sound wheat flour and gluten that had been isolated from sound flour with distilled water and then incubated with different dialyzed salt solubles. Physical dough and baking data from the reconstituted flours revealed that mixing properties of the doughs were not affected by the presence of alpha-amylase during incubation. However, a gluten weakening effect was noted, even if the dialyzed salt solubles had previously been boiled. These results indicate that the enzymes associated with gluten, but not extracted with distilled water, had a considerable effect on gluten properties.