Wheat Germ Stabilization Technology And Its Nutrition Vermicelli Production

Effects of initial water content of wheat germ, microwave power and heating time on lipoxygenase activity of wheat germ were investigated, The optimium microwave condition of wheat germ stabilization was also obtained. Then a nutrition Vermicelli of wheat germ was developed and its physiological and biochemical changes during storage were investigated. The main results were summarized as follows:The initial water content of wheat germ, microwave power, and heating time were optimized using orthogonal design with three levels. Results showed that the initial water content of wheat germ, affected the activity of lipoxygenase. The optimum condition was initial water content at17.6%, microwave power of385W and heating time for5min. Under the optimum condition, the lipoxygenase activity declined by77.13%.Wheat germ significantly changed dough rheological characterististics. With the increase of wheat germ flour proportion, the ratio of dough water absorption increased and its forming and stable time reduced while its weakness increased as well as evaluating were value droped. These indicated that dough properties became bad. The optimum conditions of nutrition vermicelli were that wheat germ added at10%, salt added at2%and of wheat germ at100mesh.The vermicelli with0%,10%and15%wheat germ added were selected for storage test. During the storage, vermicelli color became dark slowly,, fat acid content increased firstly while decreased afterwards and vermicelli acidity increased rapidlyto be stable. The vermicelli with0%,10%wheat germ water absorption increased firstly and decreased later and increased again. The vermicelli with15%wheat germ water absorption increased first and decreased later and not significantly change last. The cooking loss of vermicelli with0%,10%wheat germ change slowly, the vermicelli with15%wheat germ increased first and decreased later.