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The Curious Bag
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<h4 class="dechead">On One Hand: The Case for Substitution
Breadcrumbs and wheat germ are both useful ingredients in baking and cooking. They have a similar texture but different nutritional profiles. Wheat germ is generally more nutritious and contains more fiber and protein. Both breadcrumbs and wheat germ are somewhat bristly and work well in adding texture and crunch to food.
On the Other: The Case Against Substitution
Breadcrumbs made with fresh bread are generally much bigger than pieces of wheat germ, and they work better at absorbing liquids, which wheat germ doesn't do quite as well. Wheat germ is also not as flavorful as breadcrumbs are.
Bottom Line
Whether you can substitute wheat germ for breadcrumbs depends on the function the ingredient serves in your recipe. If you need to use big, spongy breadcrumbs to add a specific texture to a recipe, wheat germ will not be a good substitute because its pieces are finer. If you simply need to use something with a similar texture to fine breadcrumbs, though, wheat germ works very well.
Source:
Ingredient Substitution - Joy of Baking
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