Green gram hydration kinetics, germination and impact on malted flour

This title is printed to order. This book may have been self-published. If so, we cannot guarantee the quality of the content. In the main most books will have gone through the editing process however some may not. We therefore suggest that you be aware of this before ordering this book. If in doubt check either the author or publisher’s details as we are unable to accept any returns unless they are faulty. Please contact us if you have any questions.

Beneficial impacts of sprouting legume seed explored. Temperature-dependent hydration kinetics and physico-chemical traits of mung bean covered. The hydration rate depends on the soaking temperature. Modeled the hydration phenomena with the available mathematical models and their fitting adequacy adjudged. The soaking time and temperature as optimized were followed to subject the hydrated mung bean to germinate under specific conditions. After dehydrating the malted seeds and flour were further analyzed for the physico-chemical, functional, and nutritional characterization. Several advanced instrumental analysis methods are used further to characterize the malted grain to be used as the important ingredient in the preparation of value-added products.