The Influence of Soft Wheat Grain Germination on Its Technological Properties

This study investigates the effects of controlled germination of soft wheat grain (Tәuelsizdik variety) on key technological parameters of flour, including flour strength, water absorption capacity, and the falling number index. Using a three-level Box–Behnken design and regression modeling, we identified optimal germination conditions that allow for the use of germinated soft wheat grain in high-quality flour production. Our findings are particularly relevant for regions experiencing unfavorable harvest conditions that result in pre-harvest sprouting.