Sprouted grains: nutritional value, production, and applications 9780128115251, 9780128115268, 1431431451, 0128115254, 0128115262

Table of contents :
Front Cover......Page 1
Sprouted Grains......Page 4
Copyright Page......Page 5
Contents......Page 6
List of Contributors......Page 12
Preface......Page 16
1.1.1 Seed dormancy......Page 18
1.1.2 Physiological events associated with the release of seed dormancy......Page 20
1.1.3 Seed germination and the associated physiological events......Page 21
1.2 Hormonal regulation of dormancy and germination......Page 22
1.2.1 Gibberellins promotes seed germination......Page 23
1.2.2 Gibberellins regulate seed dormancy and germination in cereals......Page 26
1.2.3 Abscisic acid and its metabolic pathway......Page 27
1.2.4 Abscisic acid regulates dormancy induction in developing seeds of dicot and cereal crops......Page 29
1.2.5.1 Abscisic acid regulates dormancy maintenance and germination in cereals......Page 30
1.2.5.2 Environmental regulation of abscisic acid metabolism, and seed dormancy and germination......Page 32
1.3 Conclusions and perspectives......Page 33
References......Page 34
2.1 Introduction—what is gamma-aminobutyric acid?......Page 42
2.2 Physiological and psychological functions of gamma-aminobutyric acid–enriched grain-based food products in humans and a.........Page 50
2.3.1 Steeping conditions......Page 51
2.3.3 Supplementation of glutamic acid, protease, and hormone......Page 52
2.3.5 Hydration and germination duration......Page 53
2.3.7 Novel techniques......Page 54
2.4.1 Production of gamma-aminobutyric acid by lactic acid bacteria......Page 55
2.4.3 Production of gamma-aminobutyric acid by fungi......Page 62
2.5 Prospects of gamma-aminobutyric acid-enriched foods......Page 63
References......Page 64
3.1 Introduction......Page 72
3.2 Overview of methods applied in studying antioxidants in seed sprouts......Page 73
3.3 Tartary buckwheat (Fagopyrum tataricum Gaertn) and buckwheat......Page 74
3.4 Wheat sprout......Page 75
3.5 Germinated barley......Page 78
3.7 Germinated rice......Page 79
3.9 Germinated pseudograins: amaranth and quinoa......Page 81
3.10 Conclusions......Page 82
References......Page 83
Further Reading......Page 85
4.1.1 Drying of germinated grains......Page 86
4.2 Thermal and nonthermal method for processing germinated grains......Page 91
4.2.1 Grinding of germinated grains......Page 92
4.2.2 Processing of flour from germinated grains......Page 101
References......Page 102
Further Reading......Page 107
5.1.1 Whole grains......Page 108
5.1.2 Sprouted grain products......Page 109
5.1.3 The need for controlled germination......Page 111
5.1.4 Response of sprouting grains to environmental (abiotic) stresses......Page 112
5.2.2 Oxygen control and hypoxia stress......Page 113
5.3.1 High-intensity ultrasound treatment......Page 116
5.3.2 High-pressure treatment......Page 118
5.3.3 Pulsed electric field......Page 119
5.3.5 Magnetic field......Page 120
5.3.6 Nonthermal plasma......Page 121
References......Page 122
6.1 Introduction......Page 130
6.2.1 What happens in the seed......Page 131
6.2.2 What happens in the processing facility......Page 134
6.3.1 Grinding equipment in preparation for analyses......Page 135
6.3.2 Falling number......Page 136
6.3.3 Rapid visco analyzer......Page 138
6.3.4 Sieve analysis......Page 139
6.4.1 Product differentiation......Page 140
6.4.2 Absorption, starch properties, and granulation......Page 141
6.4.3 Enzyme activity, sugar level, proof time, and shelf life......Page 143
6.4.4 Mixing properties and gluten strength......Page 145
6.4.5 Sensory......Page 146
6.4.6.1 Yeast-leavened bread and tortillas......Page 149
6.4.6.4 Snack-Bars, granola, and oatmeal......Page 151
6.4.6.6 Pasta......Page 152
6.5.1 Monitoring......Page 153
6.5.2.2 Definition of logarithm......Page 154
6.5.3.2 Microbial specifications and assaying......Page 155
6.5.6 Mitigation......Page 156
References......Page 157
Further Reading......Page 159
7.1 Introduction......Page 160
7.2.1 Germinated brown rice......Page 162
7.2.2 Germinated wheat......Page 164
7.2.3 Germinated barley......Page 166
7.2.4 Germinated oat......Page 167
7.2.5 Germinated sorghum......Page 168
7.2.6 Germinated soybean......Page 169
7.3 Fermented food prepared from sprouted grain......Page 170
7.3.1.1 Bread......Page 171
7.3.1.2 Steamed buns......Page 173
7.3.2.1 Beer......Page 174
7.3.2.2 Germinated brown rice wine......Page 176
7.3.3.1 Vinegar......Page 177
7.3.4 Sprouted grains-based fermented weaning foods......Page 179
7.3.5 Other sprouted grains-based fermented foods......Page 180
References......Page 181
8.1.1 Function and health benefits......Page 192
8.1.2 Recommended daily intake dose......Page 193
8.2.2 The gamma-aminobutyric acid accumulation in germinating rice......Page 194
8.3.1 Soaking of rice seeds in nutrient solution......Page 195
8.3.2 Enrichment via endogenous glutamate decarboxylase in germinated rice slurry......Page 197
8.3.4 Enhancement of gamma-aminobutyric acid by environmental stresses stimulation......Page 198
8.4.1 Gamma-aminobutyric acid enriched rice-based staple foods......Page 199
8.4.2 Gamma-aminobutyric acid enriched rice-based supplementary foods......Page 201
8.4.4 Future needs for gamma-aminobutyric acid–enriched germinated rice product development......Page 202
References......Page 204
9.1 Introduction......Page 208
9.2.1.1 B vitamins......Page 209
9.2.2 γ-Aminobutyric acid......Page 216
9.2.4 Total phenolic content in sprouted grains......Page 217
9.2.5.1 Hydroxybenzoic acids......Page 225
9.2.5.2 Hydroxycinnamic acids......Page 244
9.2.5.3 Common flavonoids......Page 245
9.2.5.4 C-glycosidic flavonoids......Page 246
9.2.5.5 Isoflavonoids......Page 247
9.2.6 Other bioactive compounds......Page 250
9.3.2 Other bioactivities......Page 251
Acknowledgments......Page 257
References......Page 258
Chapter Outline......Page 264
10.1.1 Alk(en)ylresorcinols......Page 265
10.1.2 Flavonoids......Page 267
10.1.2.1 Anthocyanins......Page 268
10.1.2.2.1 Flavones......Page 270
10.1.2.2.4 Flavanols......Page 272
10.1.3 Lignans......Page 273
10.1.4 Lignins......Page 274
10.1.5 Phenolic acids and conjugates......Page 275
10.1.5.1 Hydroxybenzoic acids and aldehydes......Page 277
10.1.5.1.1 Hydroxybenzoic acid glycosides......Page 278
10.1.5.2.1 Hydroxycinnamates as covalently-linked components of cell wall polysaccharides......Page 279
10.1.5.2.3.1 Hydroxycinnamate glycosides and ester-linked monosaccharides/oligosaccharides......Page 282
10.1.5.2.3.2 Hydroxycinnamic acid amides......Page 284
10.1.5.2.3.3 Avenanthramides......Page 286
10.1.5.2.3.4 Steryl ferulates......Page 287
10.1.5.2.3.5 Alkyl hydroxycinnamates......Page 288
10.1.5.2.3.6 Chlorogenic acid/quinic acid derivatives......Page 289
10.1.6 Simple phenols and phenol glycosides......Page 290
10.1.7 Tannins and phlobaphenes......Page 291
10.1.8 Tocopherols and tocotrienols......Page 293
10.2 Human health effects of cereal grain phenolic compounds......Page 294
10.3 Quantification methods for phenolic compounds in cereal grains and their limitations......Page 295
10.4.1 Biochemical mechanisms for phenolic profile changes during germination......Page 297
10.4.2 Effect of germination on phenolic contents in grains......Page 298
References......Page 313
Index......Page 334
Back Cover......Page 347

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