Research And Development Of Wheat Germ Biscuits

Wheat germ contains a variety of nutrients and physiological activity.This topic aims to develop a new type of wheat germ biscuit.The production process and formula of wheat germ biscuits were optimized by means of sensory evaluation and instrumental analysis.The flavor substances of wheat germ biscuits were analyzed.Otherwise,the wheat germ biscuits were stored for about eight weeks.During this period,the water content,water activity,texture,chroma value,POV and microorganism were measured.The relationship between the quality of wheat germ biscuit with time and temperature was determined by the Arrhenius equation,and the shelf life was predicted.The main compositions of wheat germ were measured.The results showed that the moisture content was 11.00%,protein 30.81%,fat 8.48%,ash 4.41%,starch 31.12%,total dietary fiber 8.06%in wheat germ.The effect of baking time and temperature on the sensory quality of biscuits was studied with sensory score as the index.The optimum conditions of baking were determined by single factor experiment:the surface temperature was 200?,the bottom fire temperature was 180? and baked for 12 minutes.Based on the single factor experiment,the mixed experiment of five factors and three levels was designed,and the formula of biscuit was optimized.The effects of factors and their interactions on sensory score and the rate of extension were studied.The best formula for the production of wheat germ biscuits was determined:the amount of wheat germ was 30 g,butter 68.1 g,white sugar 31.5 g,flour 143.1 g,water 27.3 g,salt 1.728 g,baking powder 2.571 g,glycerol monostearate 0.9 g.The flavor substances of wheat germ,common biscuits and wheat germ biscuits were analyzed by the combination of headspace solid phase micro-extraction and gas chromatography-mass spectrometry.The results showed that the compounds that constituted the aroma of common biscuits and wheat germ biscuits were mainly aldehydes,ketones class and ester compounds.But the content in three substances is very different.In the process of baking of wheat germ biscuits,some of the germinated substances in wheat germ have been reduced,some volatile substances may be transformed into new compounds.The addition of wheat germs gives special flavor to biscuits.Dodecane,2-n-pentylfuran,2,7,10-trimethyldodecane,4,6-dimethyl-dodecane and y-butyrolactone represents the aroma composition of the wheat germ itself In the aroma composition of wheat germ biscuits.During the eight weeks' storage of wheat germ biscuits,the water content,water activity,texture,chroma value,POV and microorganism were determined.The results showed that the water content and water activity of wheat germ biscuits increased during the storage period,and finally the trend was stable.The hardness,crisp sexual and chroma value decreased;Microorganisms were complied with national standards;Peroxidation value is on the rise.According to the variation curve of peroxide value during storage and the Arrhenius equation,the storage period of wheat germ biscuits was 90 days at room temperature.