Study on the optimization and farinograph properties of blends of germinated wheat flour and gluten

In this manuscript, the mixed wheat flour was prepared by adding crushed germinated wheat into the wheat flour.The effects of amount of germinated wheat flour varieties with the different germination level on farinograph properties and baking quality were studied.Moreover, gluten was added to improve the dough properties and baking quality of the mixed wheat flour, and the effects of amount of gluten on the dough rheological properties and bread sensory quality were also investigated. The optimization of blends of germinated wheat flour and gluten was carried out based on orthogonal experimental design. It was found that when the adding amount of germinated wheat of different growth stages, such as germination for 18 hour, 41 hour and65 hour, were not more than 30%, 20% and 15%, respectively, the baking quality of the mixed wheat flour was at the same level as that of the normal wheat flour. Bread with best sensory quality was obtained under the condition of 15% germinated wheat, 3% gluten, 1.2% yeast and 30% water in the flour, and the corresponding sensory evaluation score was 91.4.Germinated wheat could be crushed and added into wheat flour for the preparation of whole wheat bread, expanding the actual use of germinated wheat that was not suitable for milling during harvest and storage process.