The wheat germ is the part of the wheat grain, containing the most valuable active substances, which are necessary for the growth of a new plant. Wheat germ-oil is the richest natural source of vitamin E and also contains considerable amounts of vitamin B1, B2, B6, pantothenic acid, folic acid and biotin.
Switzerland-based Hochdorf Nutrifood said its newly developed Viogerm TI is generated by the lactobacillus fermentation of a cereal mixture with its existing Viogerm offering to allow manufacturers reduce salt in products such as white bread and the stronger tasting ones like rye, pizza dough and crackers.
Hochdorf managing director Dr Vincent Lebet explained that the new Viogerm ingredient has an intensive slightly acidic taste and thus will give the impression to consumers, he claims, that salt levels in modified products, are unchanged.
The ingredient can also be used for conventional sour dough replacement and improves dough texture, according to the company.
Bakers can substitute four per cent of flour and 10 per cent of sour dough liquid with Viogerm TI for bread and sour dough production respectively, explains Lebet.
And he told BakeryandSnacks.com that product application trials in-house showed that Viogerm T1 integration into baked goods does not have a dramatic effect on texture and other quality characteristics.
However, he said that bakers will have to adapt their recipes and the structural components of dough accordingly due to the change in the protein profile and dough binding caused by the addition of any new ingredients.
This can be achieved through the addition of vitamin C or stronger wheat flour, he suggested, and Lebet added that the supplier with collaborate with manufactures on product reformulation approaches.
Fresh milled germs are very susceptible to oxidation so Hochdorf said it developed its BRM process to stabilise the wheat germs and to conserve their nutritional value.
Vitogerm T1 is available globally, according to Lebet, but he said that Hochdorf's main market focus is Europe.