Bridging wheat kernel microstructure and flour rheology occurring during wheat germination

These results showed that extended germination altered wheat kernel structure and functionality, as evidenced by increased porosity, enhanced α-amylase activity, and reduced gluten aggregation capacity and flour viscosity. Among the structural features, outer layer thickness emerged as a key factor influencing flour rheology. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Publication Details

Journal
Journal of the Science of Food and Agriculture
Published
2026-01-08
DOI
https://doi.org/10.1002/jsfa.70435
Primary Topic
Food composition and properties
Type
article
Field-Weighted Citation Impact
0.00

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article

Bridging wheat kernel microstructure and flour rheology occurring during wheat germination

Isanka Gimhani, Cristina M Rosell, Jitendra Paliwal, Bin Xao Fu
Journal of the Science of Food and Agriculture
Food composition and properties
article

Bridging wheat kernel microstructure and flour rheology occurring during wheat germination

Isanka Gimhani, Cristina M Rosell, Jitendra Paliwal, Bin Xao Fu
article en

Abstract

These results showed that extended germination altered wheat kernel structure and functionality, as evidenced by increased porosity, enhanced α-amylase activity, and reduced gluten aggregation capacity and flour viscosity. Among the structural features, outer layer thickness emerged as a key factor influencing flour rheology. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Journal of the Science of Food and AgricultureVol. 106(6)
Instituto de Agroquímica y Tecnología de Alimentos (ES), Canadian International Grains Institute (CA), Manitoba Beekeepers' Association (CA), University of Manitoba (CA), The University of Winnipeg (CA)
Rajarata University of Sri Lanka, Natural Sciences and Engineering Research Council of Canada, Division of Human Resource Development
Zero hunger
Openalex Percentile: Top 94%
Food composition and properties
DOIOpen Access PDFOpenAlex
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Bridging wheat kernel microstructure and flour rheology occurring during wheat germination — Isanka Gimhani, Cristina M Rosell, et al. · Journal of the Science of Food and Agriculture (2026) | TGRS Research Map | TGRS