. 2020 Mar 2;57(8):2800–2808. doi: 10.1007/s13197-020-04311-x

Table 2.

Functional, antioxidant and microbial properties of whole and germinated wheat flours

Parameters	Whole wheat flour	Germinated wheat flour
Bulk density (g/ml)	0.92 ± 0.02^a	0.94 ± 0.03^a
Water absorption capacity (g/g flour)	2.12 ± 0.19^a	2.75 ± 0.23^b
Water solubility index (%)	4.78 ± 0.30^a	18.45 ± 0.23^b
Oil absorption capacity (g/g flour)	2.32 ± 0.21^a	3.78 ± 0.43^b
Falling number (s)	420 ± 1^b	62 ± 0^a
pH	6.81 ± 0.06^b	6.12 ± 0.11^a
Total phenolic content (g GAE/g flour)	1002.5 ± 26.16^a	2214.2 ± 53.52^b
Antioxidant activity (%)	12.35 ± 0.41^a	33.28 ± 0.28^b
Bacterial plate count (log₁₀cfu/g)	2.9 ± 0.01^a	5.4 ± 0.07^b
Yeast and mold count (log₁₀cfu/g)	2.5 ± 0.03^a	3.9 ± 0.05^b

Values in a row followed by same superscript are not significantly (P < 0.05) different than each other