Influence of defatted maize germ flour addition in wheat: maize bread formulations

Authors:
Adriana Păucean, Simona Man

Volume 19, Issue 3;
Pages: 298-304;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
Wheat bread is considered to be nutritionally poor and the supplementation of wheat flour with other flours is a powerful tool to improve the nutritional quality. Maize flour contains high levels of many important vitamins and minerals. On the other hand, defatted maize germ, a by-product of the corn oil industry, is rich in protein, dietary fiber and minerals. Addition of maize flour to wheat flour at levels of 30%, 40%, 50% and defatted maize germ flour to wheat: maize blends at levels of 5%,10%,15% was carried out to examine the effects on the baking and sensory characteristics of bread. The results of this study suggest that the incorporation of the maize flour at level up to 40% and defatted maize germ flour at level up to 15% produces bread without any negative effects in quality attributes and reasonable acceptance offering promising a nutritious and healthy alternative to consumers.
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