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Malting of Triticum dicoccum (Khapli) Wheat: Response to Gibberellic Acid and Use in Baking
Author(s) -
SINGH T.,
MANINDER K.,
BAINS G. S.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb09176.x
Subject(s) - gibberellic acid , germination , chemistry , amylase , food science , phytic acid , sugar , horticulture , biology , enzyme , biochemistry
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.