engleski

Effect of defatтed wheat germ content and its particle size on rheological and textural properties of the cookie dough

The Box-Behnken experimental design and modern instrumental methods were applied to examine the rheological and textural characteristics of the cookie dough, depending on the amount of the replaced flour with wheat germ (5%, 10% and 15%), different particle sizes of wheat germ (<150 μm, 150-1000 μm, 800-2000 μm) and varying the moisture content of the dough (20%, 22% i 24%). Results showed that increasing in particle size of the wheat germ reduce deformation compliance of the dough. Moisture content had the greatest impact on dough elastic and viscous modulus. Particle size of wheat germ had an impact on resistance to extension and on extensibility of the dough. Wheat germ content up to 15% had no influence on rheological and textural characteristics of the cookie dough.

wheat germ; cookie dough; rheological properties; texture; Box-Behnken design

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