摘要：The study focuses on obtaining the finely ground wheat germ flour mix by employing dry mechanical activation. During the study, wheat germ is ground using DESI-11 disintegrator and mechanically activated in PM-10 centrifugal mill with the rotor speed of 1050 rpm. According to the study findings, the finely ground wheat germ flour mix obtained by dry mechanical activation possesses increased bulk density and improved water absorption capacity when compared to the product obtained from wheat germ without mechanical activation applied. The average particle size is reduced from 114 μm to 52 μm. The study findings indicate that obtaining the finely ground wheat germ flour mix by dry mechanical activation prevents the occurrence of the caking effect as well as improves the quality of baked products.
