الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
The utilization of wheat germ and whey milk has gained significant attention in recent years due to the sustainability aspects associated with these by-products. Both wheat germ and whey milk are abundant and widely available by-products from the food processing industry. Finding sustainable and efficient ways to utilize these by-products is crucial for promoting a circular economy and reducing waste
Wheat germ (WG) and whey milk are important functional ingredients for cereal products. In this study, WG (0%, 5%, 10% and 15%) and commercial acid whey milk were used to replace wheat flour and water in pan bread formulation and their effects on the nutritional, physical and sensory properties of pan bread were investigated. WG replacement increased ash, protein, lipid, crude fiber, Ca, Fe, K, Mg and Zn contents of the pan bread. Replacement of water with (100%) whey milk caused a significant increase (p < 0.05) in the Ca, K, Mg and Zn contents of the pan bread. The combination of WG and whey milk at high replacement levels adversely affected the specific volume of the samples. WG increased the darkness and yellowness of the crust and crumb of pan bread. WG at 15 % alone or in combination with whey milk caused significantly decreased pore structure, taste, odor and overall acceptability score compared to control pan bread.
The aim of this investigation is providing a nutritious baked product for consumers; the local baking industry would be contributing to the health, productivity and well-being of the population. In view of the technological and nutritional significance of WG being used in pan bread and cake formulations could be developed with desirable nutritional and sensory qualities.