This study aims to analyse the influence of heat-treated wheat germ on dough properties and cracker quality. Different substitution levels of wheat flour were evaluated (0%, 10%, 20% and 30%). Dough rheological properties ...

Tocopherol degradation in wheat germ oil was studied during storage at different temperatures. Two types of wheat germ were used: heat-treated germ (HT) and raw germ (RG). The oil was extracted (Soxhlet, n-hexane) and ...

Wheat germ has an important enzymatic activity, being lipases the enzymes which cause the highest impact in the reduction of shelf life. The objective of this study was to evaluate the effects of infrared radiation on wheat ...

Wheat germ is the embryo of de wheat seed, it contains a high tocopherol and protein content, and high quality proteins and fatty acids. Also, wheat germ has a considerable enzymatic activity that limits its shelf life. ...

Wheat germ is scrapped during milling due to their unfavourable baking properties and rapid deterioration. Although it is a low-cost by-product with remarkable nutritional features, its widespread utilisation is limited ...

Wheat germ shows the highest nutritional value of the kernel. It is highly susceptible to rancidity due to high content of unsaturated fat and presence of oxidative and hydrolytic enzymes. In order to improve its shelf ...

Wheat is severely affected by a destructive disease, leaf rust, caused by fungus, Puccinia triticina E. All over the world, wheat leaf rust reduces crop yield up to 10%. When the uredospore reaches the leaf surface develops ...