الفهرس 
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Abstract
Wheat germ is the component of wheat kernel with the highest nutritional value. In spite of this, wheat germ is one of the main by-products from milling industries. It is known that wheat germ may adversely affect the keeping and reprocessing quality of the flour. According to bakeries demand, milling industries aim at extracting the maximum of the kernel endosperm with the lowest contamination by germ. Therefore, the world annual deposit of wheat germ is estimated to be ca. 25,000,000 tons (FAOSTAT, 2008). This study was carried out to study nutritional evaluation of wheat germ and to utilize of microwave defatted wheat germ (MDWG) flour as replacers of wheat flour for preparing rich protein and minerals biscuit and balady bread . Also, studying the possibility of using microwave wheat germ flour, microwave defatted wheat germ flour
and microwave wheat germ oil (50% and 100%) on hepatic diseases, cholesterol and histopathological effects in experimental rats which have hepatic injury and fibrosis induced by CCl4. The following topics will be covered through this study: 1- Determination of gross chemical composition of wheat flours (72and 82%), microwave wheat germ and microwave defatted wheat germ flours. 2- Determination of mineral contents in wheat flour (72and 82%) and microwave defatted wheat germ flour. 3- Determination of amino acids composition in microwave wheat germ and microwave defatted wheat germ. 4- Determination of physical, chemical properties and fatty acid composition of microwave wheat germ oil. 5- Studying the effect of microwave defatted wheat germ flour replacement at different levels on rheological properties of dough.