Table 1.
Characteristics of materials used in the study.
Fig 1.
Initial soft wheat grain of the Tәuelsizdik variety.
Initial Grain (A) and after 24 (B), 48 (C), and 72 (D) hours of germination.
Table 2.
Parameters of the initial Tәuelsizdik wheat sample and during the germination process.
Fig 2.
Alteration in dough tenacity (P) of flour with gluten contents of 26.0%, 28.0%, and 30.0%, supplemented with 5%, 10%, and 15% soft wheat grain germinated for 24, 48, and 72 hours.
Fig 3.
Alteration in elasticity (Ie) of flour with gluten contents of 26.0%, 28.0%, and 30.0%, supplemented with 5%, 10%, and 15% soft wheat grain germinated for 24, 48, and 72 hours.
Fig 4.
Alteration in the P/L ratio of flour with gluten contents of 26.0%, 28.0%, and 30.0%, supplemented with 5%, 10%, and 15% soft wheat grain germinated for 24, 48, and 72 hours.
Fig 5.
Alteration in dough extensibility (L) of flour with gluten contents of 26.0%, 28.0%, and 30.0%, supplemented with 5%, 10%, and 15% soft wheat grain germinated for 24, 48, and 72 hours.
Fig 6.
Alteration in flour strength (W) of samples with gluten contents of 26.0%, 28.0%, and 30.0%, supplemented with 5%, 10%, and 15% soft wheat grain germinated for 24, 48, and 72 hours.
Table 3.
Results of the three-factor experiment using soft wheat of the Tәuelsizdik variety.
Fig 7.
Response surface of the dependence of flour strength on gluten content and germination time.
Fig 8.
Response surface of the dependence of flour strength on germination time and proportion of germinated grains.
Fig 9.
Response surface of the dependence of flour strength on gluten content and proportion of germinated grains.
Table 4.
Analysis of Variance for Water Absorption Capacity.
Fig 10.
Pareto chart of standardized effects of independent factors on water absorption capacity.
Fig 11.
Response surface of the dependence of water absorption capacity on gluten content and germination time.
Fig 12.
Response surface of the dependence of water absorption capacity on germination time and proportion of germinated grains.
Fig 13.
Response surface of the dependence of water absorption capacity on gluten content and proportion of germinated grains.
Fig 14.
Pareto chart of standardized effects of independent factors on the falling number of flour.
Fig 15.
Response surface of the dependence of falling number on gluten content and germination time.
Fig 16.
Response surface of the dependence of falling number on germination time and proportion of germinated grains.
Fig 17.
Response surface of the dependence of falling number on gluten content and proportion of germinated grains.
Fig 18.
Section projections of the response surface illustrating the dependence of flour strength, water absorption capacity, and falling number on gluten content and germination time.
Fig 19.
Section projections of the response surface illustrating the dependence of flour strength, water absorption capacity, and falling number on germination time and proportion of germinated grains.
Fig 20.
Section projections of the response surface illustrating the dependence of flour strength, water absorption capacity, and falling number on gluten content and proportion of germinated grains.
Table 5.
Optimization of the Soft Wheat Grain Germination Process Using the Desirability Function.