Olaerts Heleen, Courtin Christophe M
Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
Compr Rev Food Sci Food Saf. 2018 May;17(3):698-713. doi: 10.1111/1541-4337.12347. Epub 2018 Apr 16.
The cereal-based food industry faces the challenge to produce food of high and uniform quality to meet consumer demands. However, adverse weather conditions, including prolonged and repeated rainfall, before harvest time evoke germination of the kernels in the ear of the parent plant, which is known as preharvest sprouting (PHS). PHS results in the production of several hydrolytic enzymes in the kernel, which decreases the technological quality of wheat and causes problems during processing of the flour into cereal-based products. Therefore, wheat that is severely sprouted in the field is less suitable for products for human consumption, and is often discounted to animal feed. Up till now, most knowledge on PHS is obtained by research on laboratory-sprouted wheat as a proxy for field-sprouted wheat. Knowledge on PHS in the field itself is more scarce. This review gives a comprehensive overview of the recent findings on PHS of wheat in the field, compared to knowledge on controlled sprouting. The physiological and functional changes occurring in wheat during PHS and their impact on wheat and bread quality are discussed. This review provides a useful background for further research concerning the potential of field-sprouted wheat to be used as raw material in the food industry.
以谷物为基础的食品行业面临着生产高质量且品质均匀的食品以满足消费者需求的挑战。然而，在收获前，包括长期反复降雨在内的不利天气条件会引发母株穗粒的萌发，这被称为收获前发芽（PHS）。PHS会导致籽粒中产生几种水解酶，从而降低小麦的工艺品质，并在将面粉加工成谷物基产品的过程中引发问题。因此，在田间严重发芽的小麦不太适合用于人类消费产品，通常会被折价用作动物饲料。到目前为止，关于PHS的大多数知识是通过对实验室发芽小麦的研究获得的，以此作为田间发芽小麦的替代。关于田间本身PHS的知识则更为稀缺。与关于受控发芽的知识相比，本综述全面概述了田间小麦PHS的最新研究结果。讨论了小麦在PHS过程中发生的生理和功能变化及其对小麦和面包品质的影响。本综述为进一步研究田间发芽小麦用作食品工业原料的潜力提供了有用的背景。
