Using germinated wheat flour instead of flour and starch in sausage production

Considering high nutritional value of germinated wheat flour (GWF), the possibility of using it in sausage, replacing with wheat flour and starch was investigated. The wheat seeds (Pishtaz Variety) were dried (for 10 hours at 70 ◦C) and milled after soaking and germination.Using 30, 60, and 100% GBF, instead of starch and wheat flour, treatments were produced. The blank was produced using starch and flour according to a commercial formulation. Moisture, water holding capacity (WHC), texture, color, sensory properties (taste and texture), and microbiological properties of the samples were evaluated and compared with the blank. The samples, in which GWF was used had the highest WHC content. Sensory properties (taste and texture), texture, protein, fat, and pH were not significantly different (p>0.05). All kinds ofthe experimented microorganisms were lower than standard levels and nearly similar in all the samples. Redness and yellowness of the sausages increased by adding GWF. Using GWF instead of starch and flour in sausages is recommended.