Enrichment of two types of biscuits by wheat germs.

ABSTRACT

Rheological studies showed that the addition of 15% defatted wheat germs to 72% extraction flour used to produce hard sweet biscuits [Petite Beurre] lowered the stability and increased the weakening of the dough making it more suitable for biscuit manufacture. The organoleptic results recommended that enriching Petite Beurre biscuits with defatted wheat germs should not exceed 10%. Such treatment increased the protein content by 22.8%, iron by 28.1% and zinc by 668.8% while calcium content decreased by 36.2%. Supplementing 72% extraction flour with up to 20% raw wheat germs for soft sweet biscuit [Soiree] manufacture had beneficial weakening effects on its rheological characteristics. Biscuit thickness and diameter and the organoleptic results indicated that enriching soft sweet biscuits with up to 20% raw wheat germs was recommendable. Such treatment increased the protein content of Soiree biscuits by 41.4%, the iron content by 79.3% and the zinc content by 541.3% while calcium content decreased by 63.8%. Hard sweet biscuits enriched by defatted wheat germs and soft sweet biscuits enriched by raw wheat germs are recommended as good sources of protein, iron and zinc