ABSTRACT
An understanding of the mobilization of endosperm reserves during germination is essential to understand how quality is affected by sprouting. In simplistic terms, there are some periods in the germination process which influence the quality of cereals. There is a paucity of information and new research on the control exerted on the synthesis of enzymes required for early mobilization of reserves. In most western-style breads, it can be expected that the amount of hydrolytic enzymes which form during early germination will be sufficient to cause disastrous effects on quality before any substantial degradation of reserves has occurred. The protease responsible for this is unaffected by gibberellic acid and therefore unlike proteases that are formed later and participate in germination and in the subsequent degradation of storage reserves. The chapter describes some of the in vitro studies on the breakdown of starch granule and their soluble components, amylose and amylopectin, by the alpha-amylases present in wheat.
