摘要：Raw wheat germ is defatted with petroleum ether than both raw and defatted germ samples were heat treated by two methods: (1) Toasting for 50 minutes at 150 oC in air circulation oven, (2) Autoclaving for 10 minutes at 100 oC. Raw full fat and defatted wheat germs were blended with two different flours at the levels of 2.5%, 5.0%, 7.5%. Finally KBrO3 was added to all of the samples containing wheat germ at the levels of KBrO3 on the rheological properties were investigated. Addition of wheat germ slightly increased farinogram absorption depending on the level of the germ but deteriorated the other farinogram properties of flours. The effects of germ on the extensogram properties of flours were negative. The effects of defatting and heat treatment on the rheological properties were insignificant. KBrO3 improved extensogram properties of germ blended flours but effect of germ addition on the farinogram properties were insignificant.
