Quality Characteristics of Bread Supplemented with Extruded Corn Fiber
2013
Lee, K.C., Kongju National University, Chungnam, Republic of Korea | Ryu, G.H., Kongju National University, Chungnam, Republic of Korea
The aim of this study was to evaluate the quality characteristics of bread supplemented with extruded corn fiber. The extrusion was conducted as the moisture content of the corn fiber reached 30% and 40% (at 140°C and 200 rpm). The bread baked with 5% extruded corn fiber at a 40% feed moisture exhibited the highest specific volume. The hardness of the bread supplemented with 10% corn fiber was the highest during storage compared to bread supplemented with extruded corn fiber and the control (100% wheat flour). However, the hardness of bread with corn fiber or extruded corn fiber (5%) was lower than the control. In the sensory evaluation, preferences decreased with the increased addition of untreated and extruded corn fiber. Quality characteristics, such as specific volume and texture, of bread baked with extruded corn fiber were better than bread baked with corn fiber. This improvement in quality is likely due to modification of corn fibers and starch gelatinization from the extrusion process. Supplement of extruded corn fiber had the potential for bread making compared to raw corn fiber.
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