FUNCTIONAL AND TEXTURAL PROPERTIES OF PRE-GERMINATED WHOLE WHEAT FLOURS AND BREADS

摘要

Pre-germinated whole wheat flour (PGWWF) has been known to keep the original characteristics of the whole wheat grain and additional functionalities or processing properties are also expected. But, its applications to processed foods in the food industries are very few and not well-known for consumers in Japan. In addition, its detailed studies and experiments as foodstuffs have not yet been reported. Some of flour qualities and baking properties have been studied using the partial substitution of PGWWF for common flours (Maeda et al, 2006). As a result, the taste of bread added with PGWWF could be improved as compared with that of the common white bread. Therefore, in the present study, to increase the effective utilization to breadmaking, the functionalities of PGWWF and further baking properties were determined comparing with commercial flours.