Evolution of functional, thermal and pasting properties of sprouted whole durum wheat flour with sprouting time.

Summary: This research investigated the evolution of functional, pasting and thermal properties of durum wheat (Triticum durum) with sprouting time. Particle size, flour and flour gel hydration properties (Water Holding Capacity (WHC), Swelling Volume (SV), Water Absorption Index (WAI), Water Solubility Index (WSI), Swelling Power (SP)), Oil Absorption Capacity (OAC), Pasting and thermal properties were evaluated on different sprouting time: 12, 24, 36, 48 and 72 h. Results showed that more than 12 h decreased significantly particle size, WHC(−14.8%), SV (−19%), SP (−14%) and WAI (−36.5%) while WSI (+383%) and OAC (+7.3%) increased. Pasting properties drastically decreased with sprouting time. DSC results showed a significant increase in onset temperature (T0) (from 55.2 to 58.2 °C), peak temperature (Tp) (from 62.4 to 63.8 °C) while conclusion temperature Tc decreased (from 76 to 72.6 °C). Despite these changes, sprouted whole wheat flour could be suggested as an improver of some cereal products' functionality. [ABSTRACT FROM AUTHOR]