Effect of germination time on the compositional, functional and antioxidant properties of whole wheat malt and its end-use evaluation in cookie-making

被引：39

作者：

Yang, Bin ^{[1
]}

Yin, Yanjing ^{[1
]}

Liu, Cheng ^{[2
,3
]}

Zhao, Zhengtao ^{[4
]}

Guo, Mengmeng ^{[1
]}

机构：

[1] Shandong Agr Univ, Coll Food Sci & Engn, Key Lab Food Proc Technol & Qual Control Shandong, Tai An 271018, Shandong, Peoples R China

[2] Shandong Taishan Beer Co, Tai An 271000, Shandong, Peoples R China

[3] Shandong Inst Pomol, Tai An 271018, Shandong, Peoples R China

[4] Guangxi Univ, Coll Light Ind & Food Engn, Nanning 530004, Peoples R China

来源：

FOOD CHEMISTRY | 2021年 / 349卷

基金：

中国国家自然科学基金;

关键词：

Wheat malt; Germination time; Functional properties; Phenolic fractions; Antioxidant capacity; Malt-based cookies;

D O I：

10.1016/j.foodchem.2021.129125

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页数：8