What is it about?

Wheat germ, an important by-product in the flour milling industry, is known for its nutritive value. This study investigated the effects of wheat germ supplementation on the quality of steamed bread. Raw wheat germ (RWG) or defatted wheat germ (DWG) was added to wheat flour at compositions of 1e11% (w/w). Results showed that RWG supplementation increased the wet gluten content of dough, but decreased the gluten index of steamed bread compared to the raw flour. However, opposite trends were observed by addition of DWG. Both RWG and DWG had generally similar effects on disulfide bond content. The color test showed that high levels of wheat germ were associated with a decreased L* value and an increased b* value. The a* values stayed close to a light red color irrespective of germ type. Sensory evaluation ratings and textural analysis indicated that steamed bread with acceptable quality attributes can be prepared from wheat flour fortified with wheat germ at less than 3%

Featured Image

Why is it important?

Few studies have evaluated the quality of steamed bread supplemented with wheat germ, and the difference in properties in terms of RWG and DWG are not known. Therefore, this study investigated the wet gluten content, gluten index and disulfide bond content of dough, as well as the color, texture and sensory qualities of steamed bread supplemented with different amounts of RWG and DWG.


This study advances our understanding of steamed bread qualities and provides key information on continuous improvement for value-added products.

Sen Ma
Henan University of Technology

Read the Original

This page is a summary of: Improvement of the quality of steamed bread by supplementation of wheat germ from milling process, Journal of Cereal Science, November 2014, Elsevier, DOI: 10.1016/j.jcs.2014.07.010.
You can read the full text:



The following have contributed to this page