A defence of the Master’s thesis entitled “Production of Sourdough Bread Using Wheat and Sprouted Triticale” was conducted at the College of Agricultural Engineering Sciences for the student Israa Majeed Hameed from the Department of Food Sciences.
The study aimed to produce sourdough bread and obtain a healthy product using wheat and sprouted triticale. It also involved the analysis of starch and protein through the germination process, enhancing the vitamins and minerals in the product. Additionally, the study analyzed the gluten of wheat using a commercial enzyme.
The researcher recommended the use of other types of lactic acid bacteria in treating gluten sensitivity and utilizing triticale in the production of high-nutritional-value food products. Furthermore, the study examined protease enzymes for lactic acid bacteria and their incorporation into grain products to address gluten sensitivity, producing various baked goods using different types of sprouted wheat flour. Lastly, the study investigated the Glycemic Index of baked goods that employ lactic acid bacteria in their fermentation.
Congratulations to the student on this success
