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EFFECT OF DIFFERENT SPROUTING CONDITIONS ON ALPHA AMYLASE ACTIVITY, FUNCTIONAL PROPERTIES OF WHEAT FLOUR AND ON SHELF-LIFE OF BREAD SUPPLEMENTED WITH SPROUTED WHEAT

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dc.contributor.advisor Seetharaman, Koushik
dc.contributor.author Shafqat, Saba
dc.date.accessioned 2013-05-10T20:08:40Z
dc.date.available 2013-05-10T20:08:40Z
dc.date.copyright 2013-05
dc.date.created 2013-04-30
dc.date.issued 2013-05-10
dc.identifier.uri http://hdl.handle.net/10214/6672
dc.description.abstract In 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.sponsorship MITACS en_US
dc.language.iso en en_US
dc.subject Sprouted wheat flour en_US
dc.subject alpha-amylase activity en_US
dc.subject sprouted flour bread en_US
dc.title EFFECT OF DIFFERENT SPROUTING CONDITIONS ON ALPHA AMYLASE ACTIVITY, FUNCTIONAL PROPERTIES OF WHEAT FLOUR AND ON SHELF-LIFE OF BREAD SUPPLEMENTED WITH SPROUTED WHEAT en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US
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