Valorisation du germe de blé dans la formulation d’une farine améliorée de qualité biscuitière

Abstract

The aim of this work is to valorize wheat germ in the enrichment of a bakery flour for the production of a biscuit-quality flour. A characterization of the impact of enrichment on the technological feasibility, rheological and organoleptic properties of the finished product was determined. The formulation of our enrichment was developed to obtain cookie flours targeted for the Algerian cookie industry. Industrial trials carried out at our business partner's premises produced the expected results in terms of specific flour formulation and cookie production. Our formulations were applied industrially with our economic partner, with a good technological adaptation of the bakery flours to the wheat germ enrichment trials, resulting in a finished product, highly appreciated cookie flours.