Chemical composition, technological quality, and bioaccessibility of phenolics and starch of bread enriched with germinated wholemeal flour

This study evaluates chemical composition, technological and sensory quality, and in vitro digestion-related release of reducing and antioxidant compounds and starch hydrolysis in breads enriched with 50% wholemeal flour from germinated wheat kernels. The addition of germinated flour modified the composition and improved nutritional quality of breads, increasing soluble dietary fibre and slightly reducing starch hydrolysis during digestion. An increased release of Folin-reactive compounds and antioxidant capacity was observed during in vitro digestion, reflecting enhanced reducing capacity, with contributions from amino acids and peptides in addition to phenolics. Enriched breads showed higher volume, specific volume, and a softer crumb. Overall, this study suggests that enrichment with germinated wholemeal flour can produce bread with enhanced nutritional value and acceptable technological and sensory quality, supporting its potential as a clean-label strategy.