Cereal Chem 61:336 - 339.  |  VIEW ARTICLE
Influence of Germination on Wheat Quality. I. Functional (Breadmaking) and Biochemical Properties.

O. M. Lukow and W. Bushuk. Copyright 1984 by the American Association of Cereal Chemists, Inc. 

The effects of controlled laboratory germination (18, 35, and 54 h) on the biochemical, milling, rheological, and baking characteristics of an overly strong wheat, Glenlea, and a moderately strong wheat, Neepawa, were examined. A low level of germination produced a substantial improvement in the breadmaking potential of Glenlea; with further germination the quality decreased markedly. All germination treatments were detrimental to the breadmaking quality of Neepawa. Glenlea and Neepawa differed only marginally in their responses to germination in terms of milling characteristics, starch degradation, and enzyme activites. Progressive deterioration of gluten strengh of both cultivars was indicated by concomitant changes in sedimentation values and farinograph parameters. The quality indices derived from the farinogram of the 18-h germinated Glenlea sample were essentially the same as those of the sound Neepawa sample.