# Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review
## 4 The Use of Germinated Seeds in the Bread Making Recipe
### The Influence of the Addition of Germinated Seeds on the Wheat Flour Dough  
Regarding germinated soybean flour, [PERSON] et al. [86] highlighted the fact that its addition in the dough recipe increases the water absorption value. In addition, when the flour obtained from germinated soybean was incorporated in wheat flour dough, its volume increased during the fermentation process compared to the addition of unperminated soybean flour, steamed soybean flour and roasted soybean flour. [PERSON] et al. [87] concluded that the farinographic values such as dough development time and dough stability slightly increased when germinated soybean flour was incorporated in the dough recipe. This was attributed to the increase in the enzymatic activity from the dough system or to the hydrophilic components due to the germination process. Thus, the authors pointed out the possibility of using flour from germinated soybean in wheat flour which contains a low amount of protein which may improve the characteristics of the wheat flour dough. Additionally, it seems that the germinated seed flour addition influences the viscosity of the wheat flour dough. This may be due to the fact that soy contains a significant amount of carbohydrates (including pentosans) that could influence the flour's ability to absorb water. Some studies have shown that a high level of pentosans led to a sticky dough [88] and to a delay in the development of gluten [89]. However, more studies on the possible interfering effects between soy carbohydrates and wheat flour on dough rheology would be necessary [87]. In the case of the addition of germinated bean flour, [PERSON] et al. [90] have shown that the water absorption increased with the increasing amount of its addition in wheat flour. [PERSON] et al. [91] highlighted that the addition of germinated bean flour led to an increase in the water solubility index of the flour mix (wheat and germinated beans). It seems that the addition of germinated bean flour improved the dough rheological properties due to the fact that its viscoelasticity was improved. An improvement in the dough volume was also observed during the fermentation in which germinated bean flour was incorporated. [PERSON] et al. [92] highlighted the fact that the addition of germinated seed flour led to an increase in the dough moisture. This increase was also reported in a previous study by [PERSON] and [PERSON] [93]. The authors noticed that the dough consistency increased for the samples in which germinated seed flour was incorporated compared to the control sample in which no germinated seed flour was added. In addition to the increase in the germinated seed flour addition, the dough adhesiveness and cohesiveness increased. The viscosity of the dough with the addition of germinated seed flour was also increased probably due to the depolymerization process during germination. Therefore, the addition of germinated seed flour influenced dough rheology and the physicochemical properties of the dough, also improving dough elasticity [94]. Therefore, germinated seed flour can be used to obtain dough with good rheological properties, especially if it is also considered to improve it from a nutritional point of view [95]. In the literature, there are studies that show that the addition of germinated wheat flour in the bread making recipe has the effect of increasing the mixing time of the dough obtained and also strengthens it. Furthermore, it was noticed that an increase in the lipolytic activity from the dough system may lead to a decrease in the shelf life of the mix samples. In general, an addition of less than 10% germinated seed flour has a positive effect on the dough rheological properties. A higher level of germinated seed flour addition leads to a decrease in the volume of the dough samples which also leads to a decrease in the bread samples' loaf volume [96]. Moreover, some studies have shown that subjecting wheat grains to germination reduces the quantity of peptides which play an important role in triggering celiac disease.