摘要：In this research the possibility of bread enrichment with wheat germ and its use and effects alone or together with the addition of a dough improver mixture is breadmaking were investigated. According to farinograph and extensograph test results, incorporation of wheat germ, either raw or stabilized, deteriorated dough rheological properties. Addition of 0.5% SSL and 0.008% KBrO3 exerted little effect on these characteristics. Loaf volumes and hence specific volumes of bread enriched with germ decreased, proportional to its enrichment level. The use of the mentioned additive mixture recompensated up to a certain level the bread quality defects. Moreover bread compressibility values after 24 and 48 hours, were found higher for the enriched bread samples. The overall quality of bread enriched with 10% wheat germ might be considered as acceptable.
