Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
Shandong Taishan Beer Company, Tai'an 271000, China; Shandong Institute of Pomology, Tai'an 271018, Shandong, China.
Food Chem. 2021 Jul 1;349:129125. doi: 10.1016/j.foodchem.2021.129125. Epub 2021 Jan 19.
This study investigated the effect of germination time on compositional changes and functionality of whole wheat malt flour (WMF) as well as its influence on cookie quality. The results illustrated that malting resulted in decreases of starch, protein, fat and ash, while it increased dietary fiber, carbohydrate and energy. Gel hydration, emulsifying and foaming ability, pasting viscosity decreased significantly, particularly during the first 2 days of germination. Both bound and immobilized water in WMF decreased with increasing germination time while the concentration and antioxidant capacity of extractable and hydrolyzable phenolic compounds (EPP and HPP) increased significantly in WMF and malt-based cookies. Flours changed from an integrated granular to an irregular tousy structure during germination. The incorporation of WMF induced a distorted "honey-like" comb structure to the cookies. Conclusively, controlled germination not only improves the physicochemical, functional properties of WMF but also increases nutrition value and technological performance of malt-based cookies.
本研究探讨了发芽时间对全麦麦芽粉（WMF）成分变化和功能的影响，以及其对饼干质量的影响。结果表明，发芽导致淀粉、蛋白质、脂肪和灰分减少，而膳食纤维、碳水化合物和能量增加。凝胶水合、乳化和起泡能力、糊化粘度显著降低，特别是在发芽的头 2 天。随着发芽时间的增加，WMF 中的结合水和固定水减少，而可提取和可水解酚类化合物（EPP 和 HPP）的浓度和抗氧化能力显著增加。发芽过程中，面粉从完整的颗粒状结构变为不规则的蓬松结构。WMF 的加入使饼干呈现出扭曲的“蜂蜜状”梳状结构。总之，控制发芽不仅可以改善 WMF 的物理化学和功能特性，还可以提高基于麦芽的饼干的营养价值和技术性能。
