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Utilisation of wheat germ in the preparation of bread and biscuits.

Ranga Rao, G. C. P. and Haridas Rao, P. and Kumar, G. V. and Shurpalekar, S. R. (1980) Utilisation of wheat germ in the preparation of bread and biscuits. Journal of Food Science and Technology, 17 (4). 171-175, 9 ref..

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(i) Unprocessed, (ii) toasted, (iii) steamed, and (iv) defatted wheat germ was incorporated into wheat flour at 5, 10, 15 and 20% levels and its effect on dough characteristics and on bread and biscuit making quality assessed. Water absorption, dough development time and dough stability decreased with increasing levels of (i), (ii) and (iii), especially (i). KBrO3 at 0-80 p.p.m. and sodium stearoyl lactylate (SSL) at 0.0-0.8% were also added to bread fortified with 15% of (iii). Acceptable bread was obtained with up to 10% additions of (ii), (iii) and (iv) in normal recipe, and with up to 15% addition together with 60 p.p.m. KBrO3 and 0.6% SSL. Addition of 15-20% germ to wheat flour increased the protein content by 4-6%. In biscuits only (iii) could be used up to 20%, when the protein content was 17-20%.

Item Type: Article
Uncontrolled Keywords: WHEAT-; bread, wheat germ & acceptability of; biscuits, wheat germ use in; dough, wheat germ & characteristics of; GERM-; BREAD-; wheat germ & acceptability of bread; BISCUITS-; wheat germ use in biscuits; DOUGH-; wheat germ & characteristics of dough
Subjects: 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: 29 Sep 2010 09:59
Last Modified: 22 Oct 2018 05:44
URI: http://ir.cftri.com/id/eprint/6321

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