PROTEIN FORTIFICATION OF BREADS USING CEREAL GERM PROTEIN ISO LATES

Abstract

Medium extraction wheat flour breads were enriched with protein by addition of 1,2 and 3% of wheat germ-, rice germ-, maize germ- and malted barley germ protein. The volume of the loaves and the height-length ratio were measured. In addition, the texture and elasticity of the crumb, the crust, and the taste and smell of experimental breads were evaluated organoleptically. A slight decrease (5-10%) of bread volume was observed if germ protein concentrate was added. Higher quantities (3%) of germ protein addition adversely affected the crust properties and texture of the crumb. The taste and smell of all experimental breads was satisfactory.