May AL-kateb(1)*, Ramadan Attra(1), and Ahmad Mofeed Sobh(2)
(1) Food Engineering Department,Petrochemical Engineering College, AL-Baath University, Syrian-Homs.
(2) Faculty of Health Sciences, AL-Baath University, Syrian-Homs.
(*Corresponding author: May al-kateb, Email: mrksham@gmail.com)
Received: 20/05/2021 Accepted: 3/10/2021
Abstract:
This research aims to study the effect of the germination process on the rheological properties of Syrian durum wheat, Sham 3, as measured by the alveograph and mixlab systems. The comparison was made with non-germinated whole wheat to ensure that the changes were the result of germination, and the results were then statistically treated at a confidence level of% 95 using Minitab version 14.0. It was evident through the statistical results that the optimum germination conditions for Syrian durum wheat Sham 3 is a temperature of 20 °C for a period of 4 days, as with these conditions the folic acid content reached 1.75 mg / kg, which is approximately 13 times the folic acid content of meal wheat without sprouting ( 0.135 mg /kg). Through the statistical study, we found that the percentage of germination% correlates with the time of germination with a strong direct relationship, where the correlation coefficient was r = 0.930 (P <0.05) and a simple regression model was obtained, and a significant correlation between the duration of germination and the length of the seedling was observed. There is a strong direct correlation between them, r = 0933 (P<0.05 ), and a simple regression model was obtained. By studying the rheological properties of flour and meal using alveograph and mixolab, it was noticed that germination led to a decrease in the strength of meal wheat. Where all the alveograph indicators (P, L, G, W) and mixolabs (C1, C2, C3, C4, C5, DDT) of germinated wheat significantly decreased compared to the control sample.
Key Words: Wheat- Rheology – Mixolab- Alvegraph- Germination
Full paper in Arabic: pdf