Effect of different sprouting conditions on alpha amylase activity, functional properties of wheat flour and on shelf-life of bread supplemented with sprouted wheat

dc.contributor.advisorSeetharaman, Koushik
dc.contributor.authorShafqat, Saba
dc.date.accessioned2013-05-10T20:08:40Z
dc.date.available2013-05-10T20:08:40Z
dc.date.copyright2013-05
dc.date.created2013-04-30
dc.date.issued2013-05-10
dc.degree.departmentDepartment of Food Scienceen_US
dc.degree.grantorUniversity of Guelphen_US
dc.degree.nameMaster of Scienceen_US
dc.degree.programmeFood Scienceen_US
dc.description.abstractIn this study sprouting two different wheat cultivars under various environmental conditions revealed that varietal variation is the most important factor affecting α-amylase quantity as well as quality to modify flour functionality significantly, followed by pre-soaking duration and temperature. Sprouted wheat flour post five days germination was utilized at different rates to prepare 100 g composite breads. There was an improvement in baking quality and shelf life of breads containing 1% and 5% sprouted flour resulting in a significantly increased loaf volume, better texture, and less retrogradation during 7 days post baking than the control. This study presents opportunities for industry to fortify baked products with sprouted wheat flour to yield functional whole grain products that are nutrient dense and naturally shelf-stable.en_US
dc.description.sponsorshipMitacs
dc.identifier.urihttp://hdl.handle.net/10214/6672
dc.language.isoenen_US
dc.publisherUniversity of Guelphen_US
dc.rights.licenseAll items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectSprouted wheat flouren_US
dc.subjectalpha-amylase activityen_US
dc.subjectsprouted flour breaden_US
dc.titleEffect of different sprouting conditions on alpha amylase activity, functional properties of wheat flour and on shelf-life of bread supplemented with sprouted wheaten_US
dc.typeThesisen_US

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