Enhanced γ-aminobutyric acid accumulation, alleviated componential deterioration and technofunctionality loss of germinated wheat by hypoxia stress.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.07.050
Abstract: Germination is an effective biofortification strategy to enhance micronutrients of staple grains. The current study targeted at comparing the effects of normoxia and hypoxia on γ-aminobutyric acid (GABA) content and the componential changes underlying the… read more here.
Keywords: hgw; technofunctionality; wheat; germinated wheat ... See more keywords
Physically cross-linked aerogels based on germinated and non-germinated wheat starch and PEO for application as water absorbers for food packaging.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2020.03.123
Abstract: The objective of this study was to generate and characterize physically cross-linked aerogels by using germinated and non-germinated wheat starch, with and without the addition of poly (ethylene oxide) (PEO). Aerogels were produced by gelatinization… read more here.
Keywords: peo; water; germinated wheat; wheat starch ... See more keywords
Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b00200
Abstract: To explore the bread making characteristics of germinated wheat flour, the current study focused on the componential evolution throughout the steamed bread making process. Hypoxia-germinated wheat (HGW) dough produced the maximum γ-aminobutyric acid as a… read more here.
Keywords: steamed bread; wheat; germinated wheat; hypoxia germinated ... See more keywords
Optimized Roasting Conditions of Germinated Wheat for a Novel Cereal Beverage and Its Sensory Properties
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11030481
Abstract: The objective of this study was to investigate the possibility of using germinated wheat as a nutritionally improved novel cereal beverage. To enhance the health-related functionality of a germinated wheat beverage (GWB), the roasting time… read more here.
Keywords: wheat; roasting conditions; germinated wheat; sensory properties ... See more keywords