De-Fatted Wheat Germ Product Boosts Fiber In Baked Goods

Niche market oil seed company New Holland Extraction (U.K.) has developed a de-fatted stabilized wheat germ that can be used to increase the fiber content of baked goods, allowing reductions in fat content. According to the company, Bettergerm’s fiber content is about 20 percent, and its binding properties give cakes and muffins better mouthfeel. The wheat germ meal improves bread by enhancing the crumb structure and volume. Because it is a clean-label product, it can be labeled as wheat.