CONTRIBUTION TO THE ENRICHMENT BREAD WITH THE WHEAT GERM

Auteurs-es

  • L DRIDI University Constantine 1
  • A DJADLI University Constantine 1

Mots-clés :

Wheat, Flour, Germ, Gluten, Bread

Résumé

The work presented concerns the study of the enrichment of the bread with the wheat germ. We enriched the bread with the germ once in a state not crushed and another in a state crushed with the following proportions:  2.5 - 5 - 7.5 - 10 - 12.5 and 15 % . We characterized our samples by carrying out chemical analyses, also we determined the content of gluten also its rheological properties in particular the softening and the extensibility and the realization of a bread making test.With the end we carried out the discussion of the results obtained of which most significant: The incorporation of the germ is acceptable with proportions going up to 5%. The use of the germ in a crushed state is advised in order to avoid the presence of the tasks on the crust of the bread what can obstruct the consumer.

Bibliographies de l'auteur-e

L DRIDI, University Constantine 1

Institute of Nutrition, Food and Food Technology

A DJADLI, University Constantine 1

Institute of Nutrition, Food and Food Technology

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Publié-e

2013-06-01

Comment citer

DRIDI, L., & DJADLI, A. (2013). CONTRIBUTION TO THE ENRICHMENT BREAD WITH THE WHEAT GERM. Sciences & Technologie. C, Biotechnologies, (37), 37–46. Consulté à l’adresse https://revue.umc.edu.dz/c/article/view/465

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