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 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.

Keywords: Barbari bread, Dough empirical rheology, Flat bread, Wheat germ

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