Contribution to the enrichment bread with the wheat germ

Abstract EN

The work presented concerns the study of the enrichment of the bread with the wheat germ.

We enriched the bread with the germ once in a state not crushed and another in a state crushed with the following proportions: 2.5 - 5 - 7.5 - 10 - 12.5 and 15 % .

We characterized our samples by carrying out chemical analyses, also we determined the content of gluten also its rheological properties in particular the softening and the extensibility and the realization of a bread making test.With the end we carried out the discussion of the results obtained of which most significant: The incorporation of the germ is acceptable with proportions going up to 5%.

The use of the germ in a crushed state is advised in order to avoid the presence of the tasks on the crust of the bread what can obstruct the consumer.