Effect of sprouting conditions on functional and dynamic rheological properties of wheat Original Research Article

Studies were undertaken to see the effect of sprouting conditions (soaking duration, sprouting temperature and sprouting duration) on functional and dynamic rheological properties of wheat. Falling number and water absorption index (WAI) decreased and water solubility index (WSI) increased with the increase in sprouting. The cultivar PBW-343 showed the greatest changes in these parameters while PDW-233 showed the least under similar sprouting conditions. The elastic modulus (G′) decreased with the increase in soaking and sprouting duration, however, the sprouting duration showed a greater effect. The viscous modulus (Gʺ) showed an increase with increase in soaking duration and a decrease with the increase in sprouting duration. The tan δ value improved with the soaking and sprouting of wheat.