GERMINATION EFFECT ON GLIADIN DEGRADATION IN SOUR DOUGH BREAD

Abstract

The effect of the germination process on the decomposition of gliadins in Sour dough bread was studied. The use of sprouted wheat flour and sprouted Triticale flour in the manufacture of sour bread was tested and compared to unsprouted wheat and Triticale. Also, Lactobacillus plantarum starter was used in each of the four treatments, and the percentage of gliadins in each treatment was estimated using Elisa method so the percentage of gliadins in wheat flour before adding the starter culture was 17.83%, after adding the starter culture at a rate of 1%, there was a decrease in gliadins by 25%. However, when using sprouted wheat flour and when adding the starter culture, a 100% decomposition of the gliadins occurred. In the treatment of the Triticale flour, the gliadins percentage before adding the starter was 12.16%, while the gliadins decreased by 42.10% after adding the starter 85.32%. on the other side, the percentages of Vit A, Vit C, Vit K, Vit E and Vit B2 have raised with minerals, and a decrease in phytic acid was observed in sprouted wheat and triticale.