The role of sprouting in improving cereals nutritional properties is known. However its use in baked products is limited due the functional modifications occurring. In this study, the use of whole wheat flour sprouted for 24 and 48 h sprouted whole wheat flour (SWWF), and SWWF-refined flour blends (50:50) in cookies elaboration was investigated. Sprouting decreased water holding capacity and swelling volume and increased oil absorption capacity (OAC) gradually with sprouting time. For the dough, an increase in visco-elastic moduli (G′ and G′′) was recorded when whole wheat flour (WWF) and SWWF were used instead refined flour. However, no significant differences were observed between SWWF, weather for 24 or 48 h, and raw WWF. Regarding cookies, both WWF and SWWF decreased spread factor and increased hardness compared to control. Cookies color parameters were also affected with a decrease in lightness (L*) and yellowness (b*) and an increase in redness (a*). Cookie color changes were more pronounced with 100% 48 h sample. Despite these changes, consumers overall acceptability was improved when both WWF and SWWF were used.

中文翻译：

---

发芽时间对面团和饼干性能的影响

萌芽在改善谷物营养特性中的作用是已知的。然而，由于功能上的改变，其在烘焙产品中的使用受到限制。在这项研究中，研究了将全麦面粉发芽24和48 h发芽的全麦面粉（SWWF）和SWWF精制面粉混合物（50:50）在饼干加工中的用途。随着发芽时间的延长，发芽会降低持水量和溶胀量，并逐渐增加吸油量（OAC）。对于面团，当使用全麦面粉（WWF）和SWWF代替精制面粉时，粘弹性模量（G'和G''）有所增加。但是，SWWF，24小时或48小时天气和原始WWF之间没有发现显着差异。关于曲奇，WWF和SWWF与对照组相比均降低了铺展因子并增加了硬度。饼干的颜色参数还受到亮度（L *）和黄色（b *）降低和红色（a *）增加的影响。100％48 h样品的曲奇颜色变化更为明显。尽管进行了这些更改，但同时使用WWF和SWWF时，消费者的总体可接受性得到了改善。