Effect of Wheat Germ on Qualitative and Quantitative Properties of Cupcake

In this study, the effects of toast and steamed wheat germ (in four levels of 0, 5, 10 and 15% based on flour weight) on quantitative and qualitative properties of cupcake were studied. The results showed the firmness was decreased significantly in compare to the control except the sample containing 15% steamed wheat germ. However, the samples containing 5 and 10% of steamed wheat germ and the samples containing 5% toasted wheat germ had less stiffness in 72 hr after baking. Also samples containing 5 and 15% steamed wheat germ respectively had lowest and highest levels of firmness in one-week intervals after baking. Furthermore, theseresults indicated that specific volumes of two samples containing 5 and 15% toasted wheat germ were lower than the control sample. Results also found that an increase of more than 5%of the wheat germ of both treatments (toasting and steaming) decreased moisture. On the other hand the increase in the amount of wheat germ did not show a significant difference at 5% level in water activity. Finally, the samples containing 5 and 10% steamed and 5% toasted wheat germ had the highest score in the sensory evaluation.