Evaluating enzyme activities in sprouted wheat and their functional properties in baked products.

Preharvest sprouting (PHS) has been looked at as negative and grains showing signs of PHS, is

rejected by food companies. But as consumers seek more nutritious foods, it has been shown that

sprouted seeds have increased amounts of important nutrients such as soluble dietary fiber, vitamins,

minerals, and phytochemicals compared to their fresh products. Therefore, in this project, we are

proposing to develop a strategy to germinate wheat in a controlled manner to deliver nutrients while

minimizing the negative impacts on product quality. Furthermore, staling is a significant problem in

baked products and the baking industry deals with the problem of staling by using a variety of anti

staling ingredients including alpha-amylases and different lipids. Since during germination process,

alpha amylase activity is increased, it is proposed that baked products made with sprouted wheat flour

would be less prone to staling. Furthermore, during germination more antioxidants are produced

which prevent oxidation of fatty acids in the grains minimizing rancidity…

Faculty Supervisor:

Koushik Seetharaman

Student:

Partner:

Eversprings Farms

Discipline:

Life Sciences

Sector:

University:

University of Guelph

Program:

Accelerate

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