Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germ.

@article{Bansal2011NutritionalMR,
  title={Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germ.},
  author={Shivani Bansal and M. L. Sudha},
  journal={International journal of food sciences and nutrition},
  year={2011},
  volume={62 5},
  pages={
          474-9
        }
}
  • Shivani Bansal, M. L. Sudha
  • Published in
    International journal of food…
    2011
  • Chemistry, Medicine
  • Stabilizing wheat germ by defatting increased the protein content to 38% and also increased the soluble fiber from 2.07 to 3.01% and insoluble fiber increased from 14.4 to 24.49%, whereas steaming was highly effective in completely inactivating the lipase activity and most of the lipoxygenase activity. Addition of defatted germ had more weakening effects on the rheological characteristics of the dough than the steamed germ. Biscuits with higher protein and dietary fiber content could be… CONTINUE READING

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