The researchers studied how adding different forms of wheat germ to bread and biscuits affects their quality. They tested unprocessed, toasted, steamed, and defatted wheat germ at different levels. They found that adding up to 10% of toasted, steamed, or defatted wheat germ to bread and biscuits worked well. Adding 15-20% increased protein content by 4-6%. Only steamed wheat germ could be used up to 20% in biscuits, with a protein content of 17-20%. Dough characteristics changed with higher levels of wheat germ, but acceptable bread was still made. Adding specific additives improved the quality of bread with 15% steamed wheat germ.