Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
Wheat Marketing Center, Inc., Portland, OR 97209, USA.
Food Chem. 2018 Mar 15;243:214-221. doi: 10.1016/j.foodchem.2017.09.128. Epub 2017 Sep 28.
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 γ-aminobutyric acid (GABA) content through ultrasonication. The falling number values significantly decreased and the glucose content increased by 227-357% after 15h of controlled germination. The setback value of WWF paste decreased from 654 to 6cP (HW), 690 to 9cP (SW), and 698 to 7cP (HRS), respectively, showing significant decreases of starch retrogradation in an aqueous system. The gluten quality and dough mixing performance of WWF after 5-15h of controlled germination was enhanced since gluten is less weakened during the dough heating stage of Mixolab testing. After a 72h 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.
本研究以硬红春麦（HRS）、硬白麦（HW）和软白麦（SW）为原料，探讨了发芽时间对全麦粉（WWF）功能特性的影响，以及通过超声处理提高γ-氨基丁酸（GABA）含量的效果。发芽 15 小时后，降落数值显著降低，葡萄糖含量增加 227-357%。WWF 糊的回生值分别从（HW）的 654 降至 6cP、（SW）的 690 降至 9cP 和（HRS）的 698 降至 7cP，表明在水系统中淀粉的回生明显减少。在 5-15 小时的控制发芽后，WWF 的面筋质量和面团混合性能得到增强，因为在 Mixolab 测试的面团加热阶段面筋的弱化程度降低。经过 72 小时发芽后，GABA 含量比未发芽的对照增加了 339%。此外，经超声处理的 SW 样品中的 GABA 含量比未经超声处理的样品高 30.7%。
