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Wheat germ

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Barked: Sun Sep 24, '06 8:17am PST


	I couldn't find wheat germ at the grocery store, so I was wondering if any of you knew of wheat germ in recipes has any sort of a, like, chemical reason for being there in recipes? Like does it make the dough stick together better or make the mixture more dense or something? Or is it just put in for nutritional reasons? There are some recipes that I'd really like to try, but they call for wheat germ. Thanks! Nefer

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Barked: Sat Nov 18, '06 3:58pm PST


	I don't know if wheat germ is used for improved baking or texture, but it is nutritious. Look around the cereal aisle, near the instant oatmeal and instant breakfast. It is usually not at an eye-level shelf; look up and down, near the other boring stuff (like plain cream-of-wheat and oat bran). Generally it comes in a glass jar. Good luck!

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