摘要：Raw wheat germ is defatted with petroleum ether and then both raw and defatted germ samples were heat treated by two methods: (1) toasting for 50 minutes at 150 oC in an 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 level of 2.5%, 5.0%, 7.5%, Finally KBrO3 was added to all of the samples containing wheat germ at the levels of 50 ppm and 100 ppm and the effects of KBrO3 on the baking qualities were investigated. Addition of germ decreased loaf volume, symmetry, color, texture and crumb grain depending on the level of the germ. KBrO3 was improved significantly the baking properties of all the samples.
