Wheat grains were germinated at different time (12, 24, 36, and 48 h) and temperature (25, 30, and 35°C) to enhance the functionality of resultant flour. Results revealed that an increase in germination time and temperature enhanced the in vitro digestibility of starch (10.35–42.30 %) and proteins (6.31–44.02 %) owing to their depolymerization by hydrolytic enzymes. Total phenolic and flavonoid content of wheat during germination at variable conditions were enhanced significantly (p < 0.05) from 3.62 to 5.54 mg GAE/g and 32.06 to 54.33 mg QE/100 g, respectively. Germination at elevated temperature (35°C) for a prolonged time (48 h) increased the DPPH RSA by 58.85 %, reducing power by 80.40 % and metal chelating activity by 112.26 % as a result of the structural breakdown of bound phenolics. Increased activity of hydrolytic enzymes also results in a continuous reduction in the viscosity and lightness values of wheat flour. Tailored germination, therefore, can be offered as a tool to increase the nutrient digestibility and bioactive potential of wheat thus resulting in producing the naturally modified flour with enhanced functionality.

小麦籽粒在不同的时间（12、24、36和48小时）和温度（25、30和35℃）下发芽，以增强所得面粉的功能。结果表明，发芽时间和温度的增加增强了淀粉（10.35–42.30％）和蛋白质（6.31–44.02％）的体外消化率，这是由于它们被水解酶解聚了。可变条件下发芽期间小麦的总酚和类黄酮含量显着提高（p <0.05）GAE / g分别为3.62至5.54 mg QE / g和32.06至54.33 mg QE / 100 g。由于键合酚类化合物的结构分解，在高温（35°C）下长时间（48 h）萌发可使DPPH RSA增加58.85％，降低功率80.40％，降低金属螯合活性，使金属螯合活性降低112.26％。水解酶活性的增加还导致小麦粉的粘度和轻度值连续降低。因此，可以提供定制的发芽作为增加小麦的养分消化率和生物活性潜能的工具，从而生产出功能增强的天然改性面粉。