Effect of heat‐treated wheat germ on dough properties and crackers quality

Wheat germ is one of the by‐products of the milling industry. However, wheat germ has a limited shelf life because its unsaturated fatty acids are prone to oxidation and rancidity during storage. This study aims to analyze the influence of heat‐treated wheat germ on dough properties and cracker qual...

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Veröffentlicht in:	International journal of food science & technology 2021-04, Vol.56 (4), p.1837-1843
Hauptverfasser:	Meriles, Silvina Patricia, Penci, Maria Cecilia, Steffolani, Maria Eugenia, Ribotta, Pablo Daniel
Format:	Artikel
Sprache:	eng
Schlagworte:	Acceptance tests Baking Cracker Dough dough rheology Flour Gluten Nutritive value Rheological properties Sensory evaluation Stress relaxation Substitutes Water activity Water availability Wheat germ
Online-Zugang:	Volltext
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