The effects of sprouting duration (24 h, 38 h, 48 h, and 62 h) were assessed on durum wheat kernel characteristics (hardness, test weight), semolina chemical composition, pasting and gluten aggregation properties, and leavening and bread-making performance (bread volume and crumb porosity). Sprouting decreased both kernel hardness (∼29%) and test weight (∼19%). Starch gelatinization and retrogradation capability, as well as the gluten aggregation properties, decreased as sprouting duration increased. The 62 h sample showed the worst aggregation properties leading to a bread with the lowest specific volume (2.69 mL/g). The best results in terms of bread specific volume (3.08 mL/g) and crumb porosity distribution were obtained using semolina from sprouted wheat up to 38 h. A multivariate approach by Principal Component Analysis and clustering confirmed the relationships between all the considered variables and allowed to assess three sprouting levels: 24–38 h with improved bread-making performance; 48 h with decreased overall quality; 62 h with the worst quality. In conclusion, the sprouting of durum wheat up to 38 h could improve its bread-making attitude.

评估了发芽持续时间（24小时，38小时，48小时和62小时）对硬粒小麦籽粒特性（硬度，容重），粗面粉化学成分，面糊和面筋聚集特性以及膨松和面包制作性能的影响（面包体积和面包屑孔隙率）。发芽降低了籽粒硬度（〜29％）和测试重量（〜19％）。随着发芽持续时间的增加，淀粉糊化和回生能力以及面筋凝集特性降低。62小时的样品显示出最差的聚集性能，导致面包的最低比容（2.69 mL / g）。使用粗粒小麦粉从发芽的小麦中获得的面包比容（3.08 mL / g）和面包屑孔隙率分布方面的最佳结果是长达38小时。主成分分析和聚类的多变量方法确认了所有考虑变量之间的关系，并允许评估三个发芽水平：24-38 h，具有改善的制面包性能；48小时，整体质量下降；质量最差的62小时。总之，硬粒小麦发芽长达38小时可以改善其面包制作态度。