Effect of germination time on the compositional, functional and antioxidant properties of whole wheat malt and its end-use evaluation in cookie-making.

Abstract

This study investigated the effect of germination time on compositional changes and functionality of whole wheat malt flour (WMF) as well as its influence on cookie quality. The results illustrated that malting resulted in decreases of starch, protein, fat and ash, while it increased dietary fiber, carbohydrate and energy. Gel hydration, emulsifying and foaming ability, pasting viscosity decreased significantly, particularly during the first 2\xa0days of germination. Both bound and immobilized water in WMF decreased with increasing germination time while the concentration and antioxidant capacity of extractable and hydrolyzable phenolic compounds (EPP and HPP) increased significantly in WMF and malt-based cookies. Flours changed from an integrated granular to an irregular tousy structure during germination. The incorporation of WMF induced a distorted honey-like comb structure to the cookies. Conclusively, controlled germination not only improves the physicochemical, functional properties of WMF but also increases nutrition value and technological performance of malt-based cookies.