Wheat Flour With Rich Germ Nutrition Stabilization

The nutrition value of Wheat germ is high. But wheat germ is rancidity during storage, so the development and use of wheat germ is limited. This paper by three different ways to stabilize wheat germ, process to find the best method.Then added wheat germ to wheat flour. after the stabilization treatment germ according to different proportions added to wheat flour, by measuring physicochemical characteristics and rheological properties of wheat flour and the impact on the quality of bread, in order to find the best add-back ratio. The results are as follows:1. Heating, microwave processing and extrusion processing can play to improve the storage stability of wheat germ; we found three kinds of treatment in extrusion processing of wheat germ the inhibitory effect of fatty acids defeated the best; through the analysis of wheat germ stabilizing treatment during storage after the change in the total number of colonies found microwave sterilization processing and extrusion processing better than heat. Therefore, considering the sterilizing effect of three methods of stabilization and inhibition of fatty acid value to increase the effect, choose the best extrusion stabilizing treatment. Extrusion process parameters:Moisture 24%, Ⅰzone temperature without heating, zone temperature 140 Ⅱ ℃, zone temperature Ⅲ150 ℃.2. With wheat germ powder proportion increases, the wheat germ flour ash and falling number increased overall; lower gluten content increased at first when the added amount is less than 4%,then reduced. Formation time, stability and silty indices with the addition of the proportion of wheat germ powder zo plus different degrees of decline. When the ratio is less than 4%, wheat germ flour with wheat germ powder elongation add large proportion, add wheat germ ratio more than 4%, stretch dough index decreased significantly.3.With the increase of the proportion of wheat germ flour added, enriched wheat bread germ decreased hematocrit, wheat steam bread aspect ratio tended to increase; Germ-rich wheat bread brightness values decreased significantly reduced to 58.4 from 81.1. With increasing levels of wheat germ flour, bread skin red value and yellow value increased. With the increase in the proportion of wheat germ flour added, enriched wheat bread germ total score increased when added wheat germ powder ratio of 4%, then decreased, the steam-bread germ sensory evaluation score highest.