ABSTRACT This study examined the impact of different germination durations (0–7 days) on the physical, chemical, and functional properties of flour derived from modern ( Tr. aestivum L. cv. Esperia) and ancient wheat varieties ( Tr. monococcum L., einkorn; Tr. dicoccum L., emmer). Germination was confirmed by visible root emergence after 24 h. Maximum lutein content was observed in germinated einkorn on the 7th day (38.61 μg/g), while the highest Fe level occurred in germinated emmer (8.71 mg/100 g). After 6 days of germination, total phenolic content increased from 2.06 to 7.00 mg GAE/g in einkorn, FRAP antioxidant capacity from 9.12 to 41.3 μmol TE/g in emmer, and CUPRAC capacity from 5.45 to 67.2 μmol TE/g in einkorn. Phytic acid content decreased from 1010 to 605 mg/100 g in emmer over the germination period. Across all germination times, ancient wheat flours exhibited higher protein (up to 17.8 g/100 g in einkorn), fat, phytic acid, antioxidant activity, and lutein levels compared to modern wheat. Finally, 3 day germinated flours from each variety were incorporated into cakes at a 20% substitution level. This application reduced hardness in germinated Esperia cakes (5.12 to 4.65 N) and increased cohesiveness in germinated einkorn cakes (0.76 to 0.81), while overall acceptability remained unaffected despite minor differences in appearance and odor. These results highlight variety‐specific nutritional and functional enhancements during germination, particularly in ancient wheats, and confirm the technological feasibility of using germinated flours in bakery products without compromising sensory quality.
Cankurtaran‐Kömürcü et al. (Mon,) studied this question.