Malting of Triticum dicoccum (Khapli) Wheat: Response to Gibberellic Acid and Use in Baking
| ISSN: |
1750-3841
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| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
T. dicoccum malt developed high amylolytic and proteolytic activity by applying 0.25 and 0.50 ppm gibberellic acid (GA) and germination for 5 and 7 days at 20°C. The 5- and 7-day malts without GA showed an alpha-amylase activity (SKB/g) of 73.7 and 99.2, respectively, which was increased to 183.5 and 193.1 by 0.5 ppm of GA treatment. Kolbach Index values of 61.7 and 65.2% of GA malts indicated high modification with conversion times of 〉1 min. Phytic P decreased from 80.5% in wheat to 41.2–53.4% in malts. Increased volume and softer crumb were characteristic of loaves made with 10 SKB of malt per 100g flour without sugar in the formula.
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| Type of Medium: |
Electronic Resource
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| URL: |