## 3 Results and Discussion  
Influence of Germination and Fermentation on the Rheological Properties of Wheat and Triticale FloursThe sourdoughs obtained from raw and germinated wheat and trtictale samples displayed viscous behaviour (G\({}^{\prime\prime}>\) G\({}^{\prime}\)) from the beginning of the test. [PERSON] and [PERSON] [19] presented the involvement of important molecules from flours, such as starch and gluten proteins, in defining the rheological behaviour of the dough. Among the main components of the flours, starch was shown to exhibit mainly non-linear viscoelastic response [20; 21], while gluten was reported to be responsible for dough elasticity, being highly resistant to stress sweep [17; 20]. Our results indicated that germination and fermentation interfered with gluten performance, most probably as a result of increased protease activity. The decrease of the molecular weight of proteins and peptides, as well as the potential discontinuities in the gluten network caused by the protease assisted cleavage of the peptide bonds affected dough resistance to the applied stress. \begin{table}
\begin{tabular}{c c c c} \hline \multirow{2}{*}{**Sample**} & \multicolumn{3}{c}{**Yield Stress, Pa**} \\ \cline{3-4}  & & **Suspension** & **Sourdough** \\ \hline \multirow{3}{*}{Gabriela} & Raw & \(7.96\pm 4.39\) & \(0.03\pm 0.00\) \\  & \begin{tabular}{c} Germinated \\ Raw \\ Germinated \\ Raw \\ Germinated \\ \end{tabular} & \(0.37\pm 0.19\) & - \\ \cline{1-1} \multirow{3}{*}{Trivale} & Raw & \(3.78\pm 0.00\) & - \\  & \begin{tabular}{c} Germinated \\ Raw \\ Germinated \\ \end{tabular} & \(0.04\pm 0.00\) & - \\ \cline{1-1}  & \begin{tabular}{c} Raw \\ Germinated \\ Raw \\ Germinated \\ \end{tabular} & \(0.71\pm 0.40\) & - \\ \cline{1-1}  & \
\begin{tabular}{c} Germinated \\ Raw \\ Germinated \\ \end{tabular} & \(0.02\pm 0.00\) & - \\ \cline{1-1} \multirow{3}{*}{Triticale} & Raw & \(1.08\pm 0.16\) & - \\ \cline{1-1}  &
\begin{tabular}{c} Germinated \\ \end{tabular} & \(0.23\pm 0.21\) & - \\ \hline \end{tabular}
\end{table} 
Table 1: Yield stress, corresponding to the crossover point of storage modulus and loss modulus, for wheat (Gabriela, Trivale, Spelt) and trtictale-based suspensions and sourdoughs. Figure 1: The evolution of the storage and loss moduli (G\({}^{\prime}\) and G\({}^{\prime\prime}\)) during the oscillatory stress sweep test for the suspensions and sourdoughs prepared with the wholemeal flours obtained by milling Gabriela **(a)**, Trivale **(b)**, Spelt **(c)** and Triticale **(d)** grains. Tests were performed on suspensions prepared using flours from raw (G, T, S and TT) or germinated grains (gG, gT, gS and gTT) and on corresponding sourdough samples (G_SD, T_SD, S_SD and TT_SD prepared out of G, T, S and TT flours and gG_SD, gT_SD, gS_SD and gTT_SD prepared out of gG, gT, gS and gTT flours). Full and open symbols are used for presenting the evolution of G\({}^{\prime}\) and G\({}^{\prime\prime}\), respectively. The rheological behaviour of the studied flour suspensions and sourdoughs under temperature constraint is shown in Figure 2. Higher G\({}^{\prime}\) values were registered for the control samples obtained from raw grain flours at low temperatures, suggesting that the changes occurring in the grains during germination and in the flour matrix during fermentation, affected the rheological stability of the suspensions and sourdoughs. Regardless of the investigated samples, in the first part of the heating stage, a slight decreasing trend of G\({}^{\prime}\) was observed (Figure 2). This phenomenon could be associated to the heat-induced weakening of the proteins, and to a lower extent to the starch swelling process which tends to compensate the decrease of G\({}^{\prime}\) values, caused by gradual proteins weakening. [PERSON] et al. (2018) stated that degradation of gluten protein structures in sourdoughs affects the viscoelastic properties of the final dough, which explains the lower G\({}^{\prime}\) values in case of sourdoughs.