{"id":5329,"date":"2021-03-23T18:29:06","date_gmt":"2021-03-23T17:29:06","guid":{"rendered":"https:\/\/cerealveneta.it\/?post_type=semilavorati&p=5329"},"modified":"2025-08-21T08:05:43","modified_gmt":"2025-08-21T07:05:43","slug":"toasted-wheat-germ-flour","status":"publish","type":"semilavorati","link":"https:\/\/cerealveneta.it\/en\/semi-finished\/toasted-wheat-germ-flour\/","title":{"rendered":"TTGerm\u2122 <\/br>Toasty Tasty Germ"},"content":{"rendered":"
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TTGerm\u2122 <\/br>Toasty Tasty Germ<\/h1>
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  5. TTGerm\u2122 <\/br>Toasty Tasty Germ<\/a><\/li>\n<\/ol>\n<\/div><\/div>

    Wheat germ is usually separated and discarded in the production of refined flours. It has a high quantity of fatty acids, mainly unsaturated, which can compromise the final quality of the flour and by-products with the formation of an off-flavour, shortening the shelf-life of the products.<\/p>\n

    The germinal part, however, is rich in nutrients and in addition to the lipid component, vitamins (group B and folate) and minerals such as phosphorus, potassium and selenium are present. Heat treatment processes can stabilise the fatty component of the seed, giving it a pleasant aroma with a toasted sweet note capable of enhancing leavened and unleavened baked goods, whether sweet or savoury.<\/p>\n<\/div><\/div>

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    Applications where this semifinished product can be used:<\/h3>\n<\/div><\/div>