Pre-harvest sprouting impairs dough functionality primarily via reduction in gluten quantity

European Food Research and Technology 2026

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Authors: Lina Xu, Luyan Zhang, Qinxiang Wang, Huan Li, Yafei Zhu, Yue Wang, Kun Sheng
DOI: 10.1007/s00217-026-05096-7
Cited by: 1
References: 30

Fields of Study & Subjects

Food composition and properties Seed Germination and Physiology Wheat and Barley Genetics and Pathology

Publication details

Journal / source
European Food Research and Technology
Publisher
Springer Science and Business Media LLC
Volume
252
Issue
3
Publication date
1 March 2026
Language
EN