The impacts of germinating organic wheat: effects on phytic acid, resistant starch, and functional properties of flour, and sensory attributes of sourdough bread

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Summary This study assessed the impact of germination duration on two varieties of wheat grown organically (Expresso and Syngenta SY Basalt (Basalt)). In Expresso, d ‐glucose content increased from 0.06 g/100 g in the control to 0.55 g/100 g after a 24‐h germination period ( P < 0.05). In both varieties, similar increases were observed for sucrose and maltose, and no pattern emerged for resistant starch or phytate. In Basalt, baseline phytate (0 h 1.07 g/100 g) did not differ from treatment groups (6 h 0.97 g/100 g; 12 h 0.98 g/100 g; 24 h 1.09 g/100 g; 36 h 0.98 g/100 g). Functional properties of flour decreased with germination duration and resulted in bread which panellists perceived to have inferior crumb (24 h Expresso; 36 h Basalt; P < 0.05). However, there was no difference in the overall acceptability of breads across treatments and inclusion of germinated wheat improved bread sweetness.