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Abstract
This study was carried out to evaluate the effect of germination without, and with micronutrients, and sour fermentation on wheat and naked barley for production functional balady bread and biscuits and evaluation quality shelf life. Baseline in this study showed part I: evaluation active compound in sprouts; part II: evaluation fresh and dried sprouts functional bread and biscuits; part III: evaluation functional sour bread enriched with micronutrients. The results revealed that, germinated barley and wheat had higher active compound as folic acid ,simple components that stimulated dough raising capacity that was highest in 75% germinated wheat flour level 75% substituted germinated wheat for flour 72% extraction was the highest in wet and dry gluten. Germination seems to be a natural and sustainable way improving nutritional quality and functional food compound in wheat and barley. Fresh sprouts was higher in folic content than other treatments. Applied fresh and dried sprouts in functional bread, and biscuits. Physical and sensory evaluation of bread made dried germination higher acceptability than fresh germination. Also proximate analysis and mineral content of germinated flour bread observed increase in ash, and crude fiber in all treatments compared with control. Shelf life for bread sprouts still till 6 day (25 , and 15day (5 , while fresh sprouts bread lower maintained at the same conditions. Folic acid content and retention was higher in bread 75%bWDG for dough and bread than control. Physical properties and organoleptic properties of biscuits was acceptable till substituted 100% dried sprouts