Nutritional evaluation of some bakery products fortified by defatted wheat germ flour [electronic resource].

Includes references.

This study was carried out to investigate the utilization of microwave defatted wheat germ flour (MDWGF) as replacement of wheat flour at different levels (5, 10, 15, 20 and 25%) to prepare protein and minerals enriched biscuits and balady bread. The chemical composition of wheat flour and MDWGF was determined. Chemical composition and physical properties as well as organoleptic evaluation of prepared biscuits and balady bread were also investigated. Minerals analysis of MDWGF and wheat flour as well as biscuits and balady bread were determined. Results indicated that the MDWGF contained a high protein content (28.21 %) compared to that of wheat flour 72% (10.16%), wheat flour 82% (11.65 %) and MWGF (22.68 %). Ash content of MDWGF (4.30 %) was significantly higher than those of MWGF (3.50%), wheat flour 72% (0.65%) and wheat flour 82% (0.95%). MDWGF had values of phosphorus, potassium, calcium, iron, Magnesium and zinc, significantly higher than those of wheat flour. The protein and minerals contents of biscuit and balady bread contained MDWGF increased significantly with increasing the replacement ratio. Addition of MDWGF as replacement of wheat flour until level of 15% gave significant effect on sensory characteristics prepared biscuit and balady bread. Organoleptic properties of biscuit and balady bread samples contained MDWGF until 15% as replacement ratios of wheat flour are nearly similar to control sample. Based on the obtained results, the new product of biscuit contained MDWGF can be covered protein and minerals of nutritional needs of schoolchildren in developing countries and could be recommended as a food aid in institutional feeding programs for pupils in different school stages. And also improve the nutritional quality of balady bread especially in developing countries to avoid the malnutrition prevalent. Key wards: Stabilization wheat germ flour, rheological properties of wheat germ flour, some bakery products fortified by defatted wheat germ flour.

Summary in Arabic.

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