Supplementing Shamy bread with wheat germs

ABSTRACT

The extinsograph results showed that addition of up to 9% raw or defatted wheat germs have good potentialities to be used in supplementing 82% flour for shamy bread making. On the other hand, the use of toasted germs would have deleterious effects on dough qualities required for bread making. Although supplementing flour for shamy bread making with wheat germs tended to lower the final bread weight, the supplemented bread was preferred organoleptically. Freshness of the supplemented bread by raw or toasted germs was rated very close to, or higher than, the control. Addition of defatted germs caused a noticeable decline in freshness. The addition of 9% raw wheat germs to wheat flour [the recommended treatment] caused a 16.4% increase in bread protein, 16.6% in iron, more than 110% in zinc, and 108% in calcium