The assessment of leavened and unleavened flat breads properties enriched with wheat germ

The assessment of leavened and unleavened flat breads properties enriched with wheat germ

Wheat germ is a good source of protein, minerals, vitamins, phytochemicals and dietary fibre. In this study, coarse wheat germ (CWG) and fine wheat germ (FWG) were used in the formulations of leavened flat bread (bazlama) and unleavened flat bread (yufka) at three different ratios (10, 20 and 30%)....

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Veröffentlicht in:Quality assurance and safety of crops & food 2015-03, Vol.7 (3), p.321-326
Hauptverfasser: Levent, H, Bilgiçli, N, Ertaş, N
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Bread
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Research-Article
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Bilgiçli, N
Ertaş, N
description Wheat germ is a good source of protein, minerals, vitamins, phytochemicals and dietary fibre. In this study, coarse wheat germ (CWG) and fine wheat germ (FWG) were used in the formulations of leavened flat bread (bazlama) and unleavened flat bread (yufka) at three different ratios (10, 20 and 30%). Some physical, chemical and sensory properties of both flat breads were determined. Surface colour of flat breads containing CWG/FWG became darker, more reddish and yellowish compared to control breads. The ash, protein and fat content of flat breads improved with increasing amount of CWG/FWG in flat bread formulation. A significant (P
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Research-Article
title The assessment of leavened and unleavened flat breads properties enriched with wheat germ
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