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

Shivani, Bansal and Sudha, M. L. (2011) Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germ. International Journal of Food Sciences and Nutrition, 62 (5). pp. 474-479.

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Abstract

Stabilizing wheat germby 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.

Item Type: Article
Uncontrolled Keywords: Wheat germ, rheological characteristics, vitamin E, dietary fiber, biscuit
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Jul 2011 05:48
Last Modified: 28 Dec 2011 10:25
URI: http://ir.cftri.com/id/eprint/10200

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