caa a22 4500 463157346 CHVBK 20180406164738.0 cr unu---uuuuu 170326e20070101xx s 000 0 eng 10.1007/s00217-006-0317-x doi (NATIONALLICENCE)springer-10.1007/s00217-006-0317-x Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough [Elektronische Daten] [Alok Srivastava, M. Sudha, V. Baskaran, K. Leelavathi] Wheat germ, a nutrient dense by-product has a very poor shelf life. In order to improve its keeping quality, so that it can be used into different products, various heat treatments were tried and studied to investigate their influence on proximate composition as well as on the rheological characteristics of wheat flour dough. Different heat treatments have shown insignificant effect on proximate composition of wheat germ. Retention of vitamin E was greater in steamed and dried germ. Except for fluidized bed dried germ, all the heat treatments employed completely inactivated the lipase enzyme, whereas the lipoxygenase enzyme was inactivated to an extent of 80-92%. Quality evaluation of germ samples during 60 days storage indicated that steamed and dried germ retained the sensory attributes to a greater extent. Rheological study of wheat flour blends with germ upto 20%, showed marginal increase in water absorption and over-pressure values. However incorporation of treated wheat germ caused dough weakening in terms of reduction in dough stability and rupture at abscissa values. Springer-Verlag, 2006 Wheat germ nationallicence Stabilization nationallicence Enzymes and rheological characteristics nationallicence Srivastava Alok Protein Chemistry and Technology Department, Central Food Technological Research Institute, Mysore, India aut Sudha M. Flour Milling, Baking & Confectionery Technology Department, Central Food Technological Research Institute, Mysore, India aut Baskaran V. Biochemistry and Nutrition Department, Central Food Technological Research Institute, Mysore, India aut Leelavathi K. Flour Milling, Baking & Confectionery Technology Department, Central Food Technological Research Institute, Mysore, India aut European Food Research and Technology Springer-Verlag 224/3(2007-01-01), 365-372 1438-2377 224:3<365 2007 224 217 https://doi.org/10.1007/s00217-006-0317-x text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0317-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Srivastava Alok Protein Chemistry and Technology Department, Central Food Technological Research Institute, Mysore, India aut NATIONALLICENCE 700 1- Sudha M. Flour Milling, Baking & Confectionery Technology Department, Central Food Technological Research Institute, Mysore, India aut NATIONALLICENCE 700 1- Baskaran V. Biochemistry and Nutrition Department, Central Food Technological Research Institute, Mysore, India aut NATIONALLICENCE 700 1- Leelavathi K. Flour Milling, Baking & Confectionery Technology Department, Central Food Technological Research Institute, Mysore, India aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/3(2007-01-01), 365-372 1438-2377 224:3<365 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer