Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germ.

Abstract:

:Stabilizing wheat germ by defatting increased the protein content to 38% and also increased the soluble fiber from 2.07 to 3.01% and insoluble fiber increased from 14.4 to 24.49%, whereas steaming was highly effective in completely inactivating the lipase activity and most of the lipoxygenase activity. Addition of defatted germ had more weakening effects on the rheological characteristics of the dough than the steamed germ. Biscuits with higher protein and dietary fiber content could be prepared by replacing wheat flour with either steamed or defatted wheat germ at a 40% level.

journal_name

Int J Food Sci Nutr

authors

Bansal S,Sudha ML

doi

10.3109/09637486.2010.549116

subject

Has Abstract

pub_date

2011-08-01 00:00:00

pages

474-9

issue

5

eissn

0963-7486

issn

1465-3478

journal_volume

62

pub_type

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