abstract
- © 2021 Elsevier Inc.Preharvest sprouting (PHS) is the undesirable germination of mature wheat that occurs in the field before harvest when the kernel is still in the ear of the parent plant and is mainly propitiated by unfavorable weather conditions. PHS wheat presents high enzymatic activity, which affects negatively the functionality and rheology of doughs intended for breadmaking and therefore represents problems from the economic and technological viewpoints. Therefore alternatives have been evaluated to reduce the hydrolytic activities of the enzymes produced during PHS. Meanwhile controlled germination of wheat is gaining popularity due to the improvement in its nutritional value and its potential as an ingredient to produce foods with health benefits. During sprouting, the amount and bioavailability of bioactive molecules such as phenolic compounds, vitamins, and minerals increase. However, the process conditions need to be designed and controlled in order to obtain sprouted grains with nonexcessive hydrolytic enzymes and yet with adequate production of metabolites of interest. Recent research has demonstrated the feasibility of producing sprouted wheat kernels and yeast-leavened bread with significant amounts of selenium methionine, which protects humans against oxidative stress chronic diseases and cancer. The physiological process of germination and the metabolism of yeast are effective in the incorporation of inorganic selenium with the concomitant production of organic selenium opening the possibilities of producing functional bakery items. This chapter summarizes scientific information related to the physiological, functional, nutritional, and phytochemical effects of unintentional field sprouting and the comparison with wheat sprouted intentionally under controlled conditions to produce flours with improved nutritional properties. The impact on flour and bread quality is also discussed.