Effect of wheat germ addition on the selected properties of bread

ABSTRACT EFFECT OF WHEAT GERM ADDITION ON THE SELECTED PROPERTIES OF BREAD ÇİFTÇİ, Veliddin M.Sc. in Food Engineering Supervisor: Prof.Dr. Zerrin SÖYLEMEZ April 2002, 64 pages Enrichment of bread with 5, 7.5, 10, 12.5, 15, 17.5 and 20 % raw wheat germ was studied by using a laboratory scale bread machine. Bread value numbers, volumes, heights, weights and general structure of the enriched bread were examined. Bread value numbers were decreased by addition of wheat germ. To eliminate this, ascorbic acid was used and the effect of ascorbic acid on wheat germ bread was investigated. An addition of 150 mg ascorbic acid/kg was used for each formulation having 5 to 20 % wheat germ. Although negative effects of raw wheat germ was observed, bread enriched with 15 % wheat germ was found satisfactory after ascorbic acid treatment in terms of bread properties. Key words: Wheat germ, Bread, Enrichment of bread in