Outgrowth
As an outgrowth designate farmers , maltsters , Müller and bakers changes of crops ( grains ), which in unwanted and early germ mood has fallen.
The degradation of the dormancy may have been triggered by wet weather before the harvest, by insufficient drying or incorrect storage after the harvest. The germination mood triggers changes within the grain, which impair its properties for malting and the baking ability of the ground grain ( flour ). In particular, the germination process promotes the enzyme activity in the grain, especially that of the two enzymes amylase and proteinase . This breaks down the starch and protein of the grain . As a result, there is poor baking behavior , the flour's water absorption capacity decreases, the baked goods lose their elasticity and become soggy . Typical bread defects caused by grain damaged by growth are: inelastic breadcrumbs, streaks of water on the bottom of the bread and, in extreme cases, the crumb tearing off the top of the crust.
A distinction is made between:
- Visible outgrowth: leaf or root germ are already clearly visible
- Invisible outgrowth: An external change is not yet (or only with difficulty) recognizable, but a high level of enzymatic activity can be detected inside the grain.
The latter type can only be determined by laboratory tests in the mill laboratory . Suitable examinations are the sample size and the amylogram . The amylogram provides information about the enzyme activity and the expected baking behavior of a flour. It is mainly used for wheat and rye flour . An amylogram records the changes in the viscosity of a flour-water suspension during slow heating. This checks to what extent the gelatinisation ability of the starch has already been impaired by the enzyme activity.
