Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germ

Stabilizing wheat germby defatting increased the protein content to 38% and also increased the soluble fiber from 2.07 to 3.01%
and insoluble fiber increased from 14.4 to 24.49%, whereas steaming was highly effective in completely inactivating the lipase
activity and most of the lipoxygenase activity. Addition of defatted germ had more weakening effects on the rheological
characteristics of the dough than the steamed germ. Biscuits with higher protein and dietary fiber content could be prepared by
replacing wheat flour with either steamed or defatted wheat germ at a 40% level.