Journal of Agricultural Science and Technology
Journal of Agricultural Science and Technology
JAST
Agriculture
http://jast.modares.ac.ir
1
admin
1680-7073
2345-3737
10.22034/jast
en
jalali
1391
6
1
gregorian
2012
9
1
14
5
online
1
fulltext
en
Properties of Dough and Flat Bread Containing Wheat Germ
Increasing the nutritional value of bread is important since the enriched product can be used for special target groups such as developing countries or special diets. Wheat germ, a highly nutritive part of wheat kernel, is a by-product of milling factories and has the potential to be used for food supplementation. The main aim of this research was to supplement flat bread (Barbari) with wheat germ and to study the quality and staling of the resultant bread. Therefore, processed (heated at 150°C for 45 minutes) and raw wheat germs were added at the rates of 0, 5, 10 and 15% (w/w) in bread recipe, as separate treatments. Using a Farinograph, it was found that the dough made with raw germ had less water absorption, lower consistency, and shorter stability time. Modeling of the data showed that increasing the germ level had negative correlation with bread volume and softness. Such effects were enhanced when raw germ was used. It was found that addition of germ could not delay bread staling; however, it had positive effects on its taste and general acceptability, particularly when 15% processed germ was used.
Barbari bread,Dough empirical rheology,Flat bread,Wheat germ
1053
1065
http://jast.modares.ac.ir/browse.php?a_code=A-23-1000-5180&slc_lang=en&sid=23
M.
Majzoobi
M.
Majzoobi
100319475328460046229
100319475328460046229
Yes
ShirazUniversity, Department of Food Sciecence and Technology
ShirazUniversity, Department of Food Sciecence and Technology
S.
Farhoodi
S.
Farhoodi
100319475328460046230
100319475328460046230
No
shiraz university
shiraz university
A.
Farahnaky
A.
Farahnaky
100319475328460046231
100319475328460046231
No
Shiraz university
Shiraz university
M.
Taghipour
M.
Taghipour
100319475328460046232
100319475328460046232
No
shiraz giverment trading org.
shiraz giverment trading org.