Can I substitute wheat germ for wheat Bran in a recipe?
A lot of recipes for baked goods add wheat germ or wheat bran to jack up the fiber content, if you are trying to eat healthier foods.There are some differences between the two, but they are not significant enough to make a difference in your recipe.
Every grain of wheat is a seed.It is designed to grow a new wheat plant, and it is shaped by that basic fact.You can think of each seed as having three parts, but biologists are happy to go into a lot more detail on the subject.
The outside is meant to keep the seed from rotting before it can grow.The bulk of the grain is the middle, which is used as a store for the new baby plant as it grows.The seed of the seed is what becomes the new plant.The whole thing is very similar to an egg, with a protective outer shell, large amount of white and small yolk.
The wheat germ is called the shell, the endosperm, and the white in this case.The endosperm is the part that is used to make white flour, so the bran and germ are sold separately.
The difference between wheat germ and wheat bran is largely due to their ratios of fiber and lipids.Bran contains a high amount of both fat and fiber.The germ has more than double the fat and is rich in fiber.The germ has a higher percentage of lipids, which means it has more calories per 100 grams.
The differences between the two are relatively small if you shift your focus to vitamins and minerals.Both contain zinc and iron, as well as other vitamins and minerals.The exact proportions of those nutrients vary, but each packs enough fiber and punch to make it a worthy addition to your baked goods.
Baking usually uses wheat germ and wheat bran for their fiber content.Bran is a signature ingredient in breakfast muffins and is often added to bread and rolls to increase their fiber.When it does appear in recipes, wheat germ is usually used in the same way.
If you discover there is no wheat in the house, wheat germ is a straight-up wheat substitute.If your recipe calls for 1/2 cup of bran, you can use wheat germ instead.In reverse, the same holds true with a wheat germ replacement made by the bran.If your recipe calls for oats, wheat germ or wheat bran can be used as a substitute.
You can store wheat germ and wheat Bran in your pantry at room temperature, but only for a short time.Natural oils in the bran and germ will turn rancid over time.