Table 1.

Technological characteristics of whole-wheat flour made from germinated wheat.

Indicator	Whole-wheat flour made from non-germinated wheat grain GNG	Whole-wheat flour made from germinated wheat WWFcontr	Whole-wheat flour made from germinated wheat exposed to US WWFUS
Modes of exposure:	–	Soaking –6 h Germinating – 16 h	US: 227 W/L 3 min Soaking –6 h Germinating – 12 h
Crude protein content (% d.b.)	11.6 ± 0.3	13.8 ± 0.3	13.9 ± 0.3
Lipids content (% d.b.)	1.4 ± 0.2	1.8 ± 0.2	1.9 ± 0.2
Starch content, %	60.3 ± 0.6	42.9 ± 0.6	41.6 ± 0.5
Moisture (% w.b.)	13.2 ± 0.4	13.9 ± 0.4	13.6 ± 0.4
Ash (% d.b.)	2.1 ± 0.2	2.0 ± 0.2	2.1 ± 0.2
Wet gluten content (% w.b.)	20.3 ± 2.0	22.3 ± 2.0	22.6 ± 1.5
Gluten index	65.3 ± 0.2	73.8 ± 1.2	73.1 ± 1.2