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

Author:

Yang Bin,Yin Yanjing,Liu Cheng,Zhao Zhengtao,Guo Mengmeng

Funder

Department of Science and Technology of Shandong Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. AACC International (2015). Approved methods of the American Association of Cereal Chemists (11th ed.). St. Paul, MN: AACC International (Methods 26-21.02, 44-15.02, 76-13.01, 46-12.01, 30-10.01, 923.03, 32-45.01 and 32-50.01, 76-21.01).

2. Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit;Adebiyi;Journal of Cereal Science,2016

3. Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination;Baranzelli;LWT - Food Science and Technology,2018

4. Effect of germination on chemical composition, biochemical constituents and antinutritional factors of soya bean (Glycine max) seeds;Bau;Journal of the Science of Food and Agriculture,1997

5. Purple wheat (triticum sp.) seeds;Beta,2020

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