Defatted corn-germ flour as a nutrient fortifier for bread
1974
Tsen, C.C. | Mojibian, C.N. | Inglett, G.E.
Defatted corn germ, rich in minerals and protein with lysine content more than twice that of normal wheat flour, is suitable as a nutrient fortifier for bread. Under optimum conditions, acceptable bread could be made from wheat flour fortified with 12% defatted corn-germ flour. In many countries where loaf vol. is not emphasized, the fortified level could be raised to 24%. Defatted corn germ contains fewer sulphydryl compounds than wheat germ. Accordingly, heat treatment and high dosage of oxidant were not required to improve baking performance of corn germ-fortified wheat flour. When ethoxylated monoglyceride, sodium stearoyl-2 lactylate, sucrose monopalmitate, or sucrose tallowate was added, improvement was evident; in fact, no acceptable bread could be made from the fortified flour without addition of one of these agents.
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