文章基本信息

标题：The Possibilities of Improving the Baking Quality of Wheat Germ Fortified Wheat Flours
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作者：Dilek Sivri ; Hamit Köksel ; Hazım Özkaya 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1992
卷号：17
期号：4
出版社：Association of Food Technology, Turkey
摘要：Raw wheat germ is defatted with petroleum ether and then both raw and defatted germ samples were heat treated by two methods: (1) toasting for 50 minutes at 150 ^oC in an air circulation oven, (2) autoclaving for 10 minutes at 100 ^oC. Raw, full fat and defatted wheat germs were blended with two different flours at the level of 2.5%, 5.0%, 7.5%, Finally KBrO₃ was added to all of the samples containing wheat germ at the levels of 50 ppm and 100 ppm and the effects of KBrO₃ on the baking qualities were investigated. Addition of germ decreased loaf volume, symmetry, color, texture and crumb grain depending on the level of the germ. KBrO₃ was improved significantly the baking properties of all the samples.