In vitro availability of selected minerals and sensory properties of wholemeal Arabic bread made from germinated wheat - by Karim Mroueh

Abstract

Wheat was germinated for 1, 2, 3, or 4 days and milled into flours. The 4-day sprouted wheat flour was incorporated into unsprouted wheat flour at levels of 10percent, 20percent, and 30percent (m-m) . Breads were prepared from these flours and their conte