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ABSTRACT Background and Objectives Wheat germination enhances its α‐amylase activity affecting the functional properties of flour and bread. Studies reported a variety of germination conditions, which does not allow comparison studies. This study evaluated the impact of germination on wheat flour functionality, breadmaking performance, and nutritional quality using peak viscosity after heating as a marker to control the degree of germination. Findings Wheat kernels were germinated until peak viscosity was reduced by 50% compared to control. A strong negative correlation was found between α‐amylase activity and peak viscosity ( r = −0.84, p < 0.0001), and a strong positive correlation between peak viscosity and falling number ( r = 0.98, p < 0.0001), validating the use of peak viscosity as a predictor of enzymatic starch degradation. Bread from fixed time germinated flour showed varying reductions in hardness and chewiness, whereas bread from adjusted germinated flour demonstrated more consistent levels. Conclusions Viscosity‐adjusted germination effectively controls enzymatic activity and influences both dough handling and bread texture. It also leads to slower starch hydrolysis. Significance and Novelty Peak viscosity is proposed as a practical and quantitative marker of wheat germination level. By controlling enzymatic activity through viscosity adjustment, it is possible to optimize bread quality and nutritional outcomes.
Zou et al. (Sat,) studied this question.