Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XX
Written by BOTAU Dorica, PIRVULESCU Panfil, Alexa Ersilia
The flour obtained from sprouted grains is successfully used in the composition of functional and dietetic foods. Due to the high content of active ingredients and good bioavailability of their nutritional compounds, the products made from sprouted grain flour have a higher quality in comparison with classic foods. By using white wheat flour and flour from germinated oats in different percentages (5%, 10% and 15%), we obtained a bakery product: bread with sprouted oats, which has been characterized in term of physical-chemical parameters. The addition of germinated oat flour in raw material diminishes gluten content and enhances the ability of flour hydration, which increases the elastic properties of the product and its storage life. Sprouted oat bread is distinguished by a high content of minerals(15% sprouted germinated oat flour added). The amount of carbohydrates is reduced to20% in bread with 15% sprouted germinated oat flour and this product is recommended in the hypoglycemicdiet.
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