Study of Rheological and Sensory Properties of Soft Wheat (Triticum aestivum) and Germinated Products
This study included the germination process of the soft wheat (Triticum aestivum) and the study of its Rheological and sensory properties. The wheat grains were soaked, germinated, dried, milled then sifted to separate the bran from the flour, where the soft wheat flour was used to prepare laboratory loaf bread and Rakak bread. Furthermore, the Rheological properties water absorption ratio, maturity period, and stability period were estimated by Farinograph device in the germinated soft wheat flour amounted to (54, 1.7 and 1.2), respectively, compared to soft wheat flour (65.8, 3.7 and 3.4), respectively. While the Rheological properties for three rest periods (90, 45 and 135) minutes were estimated by Extensograph, where the unit area in the germinated soft wheat flour was (18, 21 and 22) cm², compared to soft wheat flour that reached (35, 22 and 13) cm². The extensibility proportion was (91, 103 and 90) mm, while soft wheat flour reached (178, 174 and 143) mm. Moreover, the extension resistance in the germinated soft wheat flour was reached to (97, 116, 154) BU and in soft wheat flour was (122, 82, 60) BU Other properties measured was the falling number, where it reached 62 seconds, while in the soft wheat flour reached to 403 seconds. Finally, the sensory evaluation results of the laboratory loaf test of the germinated wheat flour the final total reached 79.40 degree out of a total of 100 degree, while in Rakak bread the germinated soft flour wheat reached 28.30 out of 40 degrees.