Effect of wheat germ on dough property

Wheat germ is the nutrients higher position in wheat grain,more or less of wheat germ will be mixed with flour during wheat milling.This article through studies the effect of the whole wheat germ and defatted wheat germ on the dough property,determination of changes in rheological properties,the amount of –SH/–S–S– in unfermented and fermented dough,and explore the mechanism of wheat germ on dough properties.The results found that when the additive amount of wheat germ was not more than 3%,better analysis results of dough could be obtained.These is the strengthen of protein matrix;Each index gradually declined with the increase of adding amount of wheat germ(3%);Besides,the two types of wheat germ had a similar effect on trend,but there was greater with whole germ than with defatted wheat germ.Add a small amount of wheat germ(2%~3%),whole wheat germ is more superior.