Published in Scientific Papers. Series D. Animal Science, Vol. LXV, Issue 1
Written by Iuliana BANU, Nicoleta MATEI, Iuliana APRODU
Wheat germs rich sources of biologically active compounds and are therefore among the most valuable by-products of the milling industry. Effect of defatted wheat germ powder addition on dough rheological properties and bread quality prepared with white wheat flours with different gluten index was investigated in this study. Different percentages of defatted wheat germ powder (5 and 10 g/100 g flour) were added to the white wheat flour samples, and dough rheological properties were tested using various Mixolab protocols. Defatted wheat germ powder addition increased the water absorption, dough development time, stability and weakening. Significant positive correlation between dough weakening or stability and Wixo parameters were registered. The Chopin+ torque values associated to starch gelatinization and retrogradation decreased from 2.03 to 1.90 Nm and from 3.21 to 2.68 Nm, respectively. Finally, the baking test indicated that bread samples with 10% defatted wheat germ powder had significantly lower specific volume and higher crumb firmness compared to the controls. Overall the results indicated that the addition of 5% defatted wheat germ powder to the wheat flour allows preparing bread with acceptable quality.
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