Articles

Process Intensification of the Grain Sprouting Used for the Bread Production and Its Impact on the Finished Products Quality

Authors:

Natalya V. Naumenko, Irina Yu. Potoroko, Irina V. Kalinina

Abstract:

Sprouted grain using is one of the promising directions of the bread and bakery products production development. The use of flour from sprouted grain enables to adjust bread quality and enrich it with dietary fibers, vitamins and minerals. Ultrasonic treatment of grain before sprouting intensifies this process. The SeedCounter software application helps to control the grain size characteristics (length, width and spacing) and track sprouting process intensity. Thus, the processed grain in the first four hours significantly increases in length and volume, which is caused by the destruction of the shell layers integrity, faster migration of moisture to the central parts of the grain, starch swelling and protein fractions. In control samples, these dimensional characteristics values were only in eight hours of sprouting. Grain processed with the ultrasonic treatment (UT) increases rapidly in size. In 14 hours of sprouting there are sprouts of 1 mm in more than 85% of grains; in 16 hours – 1-1.2 mm sprouts in 92 ± 0,5% of the studied grains. It indicates the need to complete this process. The particle size in sprouted grain flour varies in a fairly wide range-from 99.5 to 180 microns. Some large elements marked on the surface of bakery products, do not worsen its appearance. Due to the presence of a sufficiently large particle size dough with the addition of sprouted grain has a correct, not sticky consistency. Introducing flour from sprouted wheat grain contributes to the bread production with high consumer characteristics. The optimal amount of flour from sprouted grain is 40%. While baked bread has an increased volume with a flat, beautiful, moderately baked crust with a developed thin-walled porosity.

Keywords:

sprouted wheat grain; bread quality; controlled grain sprouting; food products enrichment

For citation: Natalya V. Naumenko, Irina Yu. Potoroko, Irina V. Kalinina. Process Intensification of the Grain Sprouting Used for the Bread Production and Its Impact on the Finished Products Quality || Индустрия питания|Food Industry. 2019. Vol. 4, No. 1. P. 47–54. DOI 10.29141/2500-1922-2019-4-1-5