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Seedlings as a novel multi-functional ingredient in organic baked goods - Optimization of production and use
Project
Project code: 2806OE167
Contract period: 15.11.2008
- 31.12.2010
Budget: 149,393 Euro
Purpose of research: Applied research
In the framework of the project entitled 'Sprouting seed as an innovative multifunctional ingredient of organic bakery products - Optimizing production and use', a study was made of in-house production of sprouts, of the use of germinating seeds in 'sprout-bread' and of their use for technological purposes. From the results were formulated some general recommendations for handling these materials, which have been compiled into a set of guidelines for artisanal bakeries. In order to obtain regularly consistent results, sprouts of constant quality are required. Qualitatively determinant factors are the microbiological charge, the nutrient content and the enzymatic profile. The germination result can be influenced and directed via depth of layer, germination temperature and germination time. The influences that these factors bring to bear upon the qualitatively determinant properties were studied. From the results it was possible to deduce 15:15:30 as a rule-of-thumb. Good results can be obtained with 15 cm depth of layer, 15°C maximum germination temperature and 30 hours germination time. The production of 'Essener bread' is particularly demanding as regards the elaboration of the dough. Following germination there is a distinct increase in enzymatic activity in the germinative material. This enzymatic activity is of particular technological relevance in rye dough. Therefore baking tests were done with a view to optimizing the production of such bread. The guidelines arising from this research will help practitioners successfully produce Essene bread. The sprouts, or the active malt derived therefrom, can be used in enzymatic regulation during elaboration of the dough. During this project, various malting techniques were studied. The use of sprouts for technological purposes was then tested in baking trials. The use of sprouting rye added to wheat bread can show very positive results. The fineness of the sprout particles has a decisive effect on the quality of the wheat bakery products. Altogether, there was an improvement in the volume, the crumb elasticity and the crumb consistency. On the other hand, the use of sprouts for enzymatic correction in weak rye batches was seen to be problematic.
Section overview
Subjects
- Food Processing
- Organic Farming
Framework programme
Federal Organic Farming Scheme and other forms of sustainable agriculture (BÖLN)
