Quality of bread made from micronised maize grain
Radosavljevic, M.(Institut za kukuruz Zemun Polje, Beograd - Zemun (Serbia and Montenegro)) | Filipovic, N. | Jovanovic, R. | Zilic, S.
This study presents results of production optimization of high quality bread with 20% of micronized maize. Bread with a share of 20% of micronised grain contains all biologically valuable constituents of maize kernel, while by its sensory properties it is similar to products made of white flour. Micronised flour contributes to a prolong freshness and shelf-life of bread, while a specific taste of maize makes it special and broadens the spectrum of high quality baked goods.
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