abstract: The influence of pre-harvest sprouting of grains on the level of proteolytic and amylolytic activity and the use of pre-harvest sprouting grain flour in banking with ascorbic acid and vital gluten addition were investigated. The content total nitrogen, proteolytic and amylolytic activity and farinography properties were analyzed. After the investigation there was a laboratory banking. The activity of the hydrolytic enzymes increased in every pre-harvest sprouting grains flour′s investigated samples. The relationship between rheologic properties of dough and level of hydrolytic activity was estimated. The additions favourably influenced the quality of bread.
for citation: Dojczew D.,Sobczyk M.,Grodzicki K.,Haber T., 2004. THE INFLUENCE OF PRE-HARVEST SPROUTING GRAINS ON THE BREADMAKING WHEAT, RYE, AND TRITICALE FLOUR. Acta Sci.Pol., Technol. Aliment. 3 (2), 127-136