Uses of defatted corn germ flour and other flours as partial replacement of wheat flour in bread making
1994
Piyawan Sukumolanan
Defatted corn germ flour was mixed with either rice, corn or tapioca flour to obtain composite flours with equal protein content as wheat flour and used to partailly replace wheat flour in bread making, in which hydroxypropylmethyl cellulose (HPMC) was used for gas retaining. Composite flours required 48.51, 34.38 and 33.97 % of rice, corn and tapioca flours. The obtained composite flours were named GR, GC and GT, respectively. Water required to form doughs were 91.38, 91.75, 95.25 % when wheat flours with 3 % HPMC were replaced with 20 % GR, GC, GT. GR replaced wheat flour bread had appearance of crust and crumb, air cell, specific volume, water loss during baking and moisture content similar to those of wheat flour bread due to the lowest fiber content. GR was selected for wheat flour replacement. GR at 10, 20, 30 and 40 % and HPMC at 2.0, 2.5, 3.0 and 3.5 % levels were studied in bread making. Water required to form dough and moisture content of bread increased with increasing GR and HPMC. The higher replacement of wheat flour with GR resulted in coarser crumb, thicker air cell wall and lower specific volume. GR had negative effect on characteristic and accepted scores of appearance, crumb color, odour, texture and flavour, while HPMC did not. The 20 % GR replaced bread with 2.0 % HPMC was still acceptable.
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