Effect of a Short-Time Germination Process on the Nutrient Composition, Microbial Counts and Bread-Making Potential of Whole Flaxseed

The aim of this work was to investigate the germination process of whole flaxseed and its application in food matrices. Microbial counts, nutrient composition, dough mixing properties and bread-making potential of raw and germinated whole flaxseed were compared. A germination process of 1 day at 20C led to an improvement in the nutrient composition. Fatty acid profiles of whole flaxseed remained unchanged. Antioxidant capacity increased from 210 to 442μmol Trolox equivalent/g dry matter, lignans from 12.4 to 13.7mg/g dry matter and free essential amino acids from 115 to 331μg/100g dry matter. The flour processed from germinated whole flaxseed had little impact on dough mixing properties and showed good bread-making potential. Increases in the population of lactic acid bacteria (from 2.06 to 5.71logcfu/g), Enterobacteriaceae (from 3.57 to 5.60logcfu/g), and yeast and mold (from 2.41 to 5.43logcfu/g) were observed after the germination process.