ArticleFrontiers in nutrition2022
Evolution of Physicochemical Properties, Phenolic Acid Accumulation, and Dough-Making Quality of Whole Wheat Flour During Germination Under UV-B Radiation.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed, 8 citations in OpenAlex.
- Grain Germination Changes the Profile of Phenolic Compounds and Benzoxazinoids in Wheat: A Study on Hard and Soft Cultivars.Molecules (Basel, Switzerland) · 2023Article
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Authors and funding
6 authors at 2 institutions in 2 countries.
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Abstract
The effects of ultraviolet-B (UV-B) radiation on the physiological properties, phenolic acid accumulation, and dough-making quality of wheat during germination were investigated. UV-B radiation inhibited the wheat sprout length and reduced the dry matter loss. As phenolic acids were principally present in the kernels' bran, UV-B radiation could promote their accumulation in the interior of germinated wheat (GW). The total phenolic compounds, ascorbic acid, and antioxidant activity were also enhanced significantly during germination with UV-B. UV-B improved the development time, stability time, rheological properties, and viscosity of GW, and inhibited the α-amylase activity, the destruction of the amorphous region of starch particles, and the proteins degradation process during germination, and thus the deterioration of dough-making quality caused by germination was inhibited. Therefore, UV-B radiation could be a potential approach to enhance the nutritional and dough-making quality of germinated whole wheat flour.
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