{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,11]],"date-time":"2026-05-11T14:27:04Z","timestamp":1778509624492,"version":"3.51.4"},"reference-count":116,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2020,9,8]],"date-time":"2020-09-08T00:00:00Z","timestamp":1599523200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"This work was supported by a grant of the Romanian Ministery of Research and Innovation, CNCS \u2013 UEFISCDI, project number PN-III-P1-1.1-TE-2019-0892, within PNCDI III","award":["This work was supported by a grant of the Romanian Ministery of Research and Innovation, CNCS \u2013 UEFISCDI, project number PN-III-P1-1.1-TE-2019-0892, within PNCDI III"],"award-info":[{"award-number":["This work was supported by a grant of the Romanian Ministery of Research and Innovation, CNCS \u2013 UEFISCDI, project number PN-III-P1-1.1-TE-2019-0892, within PNCDI III"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Applied Sciences"],"abstract":"<jats:p>Nowadays, it may be noticed that there is an increased interest in using germinated seeds in the daily diet. This high interest is due to the fact that in a germinated form, the seeds are highly improved from a nutritional point of view with multiple benefits for the human body. The purpose of this review was to update the studies made on the possibilities of using different types of germinated legume seeds (such as lentil, chickpea, soybean, lupin, bean) in order to obtain bakery products of good quality. This review highlights the aspects related to the germination process of the seeds, the benefits of the germination process on the seeds from a nutritional point of view, and the effects of the addition of flour from germinated seeds on the rheological properties of the wheat flour dough, but also on the physico\u2013chemical and sensory characteristics of the bakery products obtained. All these changes on the bread making process and bread quality depend on the level and type of legume seed subjected to the germination process which are incorporated in wheat flour.<\/jats:p>","DOI":"10.3390\/app10186244","type":"journal-article","created":{"date-parts":[[2020,9,8]],"date-time":"2020-09-08T09:03:48Z","timestamp":1599555828000},"page":"6244","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":37,"title":["Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review"],"prefix":"10.3390","volume":"10","author":[{"given":"Denisa","family":"Atudorei","sequence":"first","affiliation":[{"name":"Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6575-0078","authenticated-orcid":false,"given":"Georgiana Gabriela","family":"Codin\u0103","sequence":"additional","affiliation":[{"name":"Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2020,9,8]]},"reference":[{"key":"ref_1","first-page":"765","article-title":"The biomechanics of seed germination","volume":"68","author":"Steinbrecher","year":"2017","journal-title":"J. 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