Wheat germination dynamically transforms its physicochemical, structural, textural, and metabolic characteristics, presenting new prospects for functional food innovation. In this study, we systematically profiled time-resolved changes in wheat over a 96-hour germination period. Pronounced, time-dependent increases in crude and soluble protein contents were observed, with marked decreases in starch, bioavailable starch, and free sugars. Resistant starch slightly declined, while hydration and solubility indices of wheat flour increased sharply a...
