The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread

Table 2

Chemical composition of refined wheat flour and whole wheat flour from sprouted and nonsprouted wheat grains.

Indicator name	Refined wheat flour (RF)	Whole grain wheat flour (WGWF)	Whole wheat flour from sprouted wheat (WWF)
Hagberg falling number (FN), sec.	^ab	^ab	^ba
Weighted average particle size, microns	^acb	^ab	^bc
Protein, (% db^3)	^dc	^d	^c
Gluten (% db)	^ec	^e	^c
Gluten index	^fg	^g	^f
Lipids (% db)	^ch	^h	^c
Starch (% db)	^fd	^d	^f
Moisture (%)	^c	^ac	^a
Ash (% db)	^f	^fc	^c

¹. Means in a row without a common superscript letter differ statistically (). ³db: dry basis.