Food and Fermentation Industries >

2024 , Vol. 50 >Issue 11: 379 - 388

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036275

Enzyme inactivation on wheat germs and its application in bakery products

  • WANG Wenjie ,
  • SUN Yuxin ,
  • TONG Zhifang ,
  • CHEN Wei ,
  • ZHOU Xuxia ,
  • DING Yuting
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  • 1(College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China)
    2(Zhejiang Newland Foods Co.Ltd., Hangzhou 311107, China)

Received date: 2023-05-28

  Revised date: 2023-07-12

  Online published: 2024-07-12

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Abstract

Wheat germs (WG) are the most nutrient-dense part within kernels with abundant dietary fibers and antioxidants, exhibiting strong antioxidant activities, blood sugar and lipid-lowering, and laxative effects.With people’s improved awareness of health, WG has gradually transformed from animal feeds use into high-valued food materials under the development of whole-grain and coarse-grain products.However, the WG itself has strong endogenous enzyme activities, showing liability to lipid oxidation causing flavor changes during storage and seriously affecting the subsequent processing.Therefore, the main nutrients and bioactivities of WG, processing characteristics of WG as food materials, and the main problems faced in the development and utilization of coarse grain bakery products and relevant mechanisms of reactions were reviewed, the innovative enzyme inactivated product stabilization technologies at home and abroad were also introduced including the use of physical, chemical, and biological enzymes inhibition methods and antioxidant improvements, the applications of WG in future functional bakery products were prospected, providing an important reference for its industrial applications.

Key words： wheat germs; enzyme inactivation; bakery products; biological activities; nutritional fortification; quality improvement

Cite this article

WANG Wenjie , SUN Yuxin , TONG Zhifang , CHEN Wei , ZHOU Xuxia , DING Yuting . Enzyme inactivation on wheat germs and its application in bakery products[J]. Food and Fermentation Industries, 2024 , 50(11) : 379 -388 . DOI: 10.13995/j.cnki.11-1802/ts.036275

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