Technological and Nutritional Evaluation of Bread Enriched with Varying Proportions of Germinated Soft Wheat Grain

This study evaluated the technological, nutritional, and sensory effects of incorporating germinated soft wheat grain into bread formulations to determine optimal processing conditions.Using a Box-Behnken design, the combined influence of germination duration, gluten content, and sprouted grain proportion was assessed.The optimal formulation consisted of flour with 30% gluten and 20% sprouted wheat germinated for 33 hours.Increasing germination time significantly reduced the falling number, indicating enhanced αamylase activity, and influenced dough rheology by modifying flour strength and gasretention capacity.Microstructural analysis showed that germination broadened crumb pore distribution, improving texture uniformity.Nutritional evaluation revealed increased amino acid availability, lower lipid content, and carbohydrate restructuring, suggesting potential for reduced glycemic response.Sensory testing confirmed high consumer acceptability of sprouted grain breads, including sugar-free variants that retained desirable flavor and texture.Microbiological analysis detected only bacilli and filamentous fungi within acceptable limits and no pathogenic microorganisms, confirming product safety.Overall, controlled incorporation of germinated wheat improved bread's technological performance, nutritional value, and sensory quality.These findings support germination as a sustainable, natural approach to producing functional bakery products with enhanced health attributes and reduced reliance on additives.