The changes in physiochemical properties of flours obtained from the four selected grains after germination were investigated. After germination, the sprout length of sorghum and millet was substantially larger than that of brown rice and oat. Germination led to a decrease in the apparent amylose content and swelling factor of flours. Gelatinization onset and peak temperatures increased after germination, while a slight decrease was found in conclusion temperature. Compared to the raw flours, the germinated flours derived from brown rice, sorghum, and millet had lower gelatinization enthalpy, whereas the germinated oat flour showed higher gelatinization enthalpy. Germination resulted in significant decrease in pasting parameters of the four flours. Amylose leaching of sorghum and millet flours increased after germination, while the brown rice and oat flours showed a significant decrease in amylose leaching. Results suggest that germination effectively altered the physicochemical properties of grain flours, which can be utilized as functional ingredient in the preparation of grain-based products.

研究了发芽后从四个选定谷物中获得的面粉的理化特性变化。发芽后，高粱和小米的发芽长度明显大于糙米和燕麦的发芽长度。发芽导致面粉的表观直链淀粉含量和溶胀因子降低。发芽后糊化开始和峰值温度升高，而结论温度则略有降低。与生粉相比，来自糙米，高粱和小米的发芽粉具有较低的糊化焓，而发芽的燕麦粉则具有较高的糊化焓。发芽导致四种面粉的糊化参数显着降低。发芽后高粱粉和小米粉的直链淀粉浸出增加，而糙米和燕麦粉的直链淀粉浸出显着减少。结果表明，发芽有效地改变了谷粉的理化性质，可以用作制备谷类产品的功能成分。