Enrichment of mixed corn bread with soy protein

Miješani kukuruzni kruh mora sadržavati više od 20% kukuruznog brašna. Kukuruzno brašno je siromašno esencijalnim amino kiselinama kao što su lizin, treonin i triptofan, a radi zadovoljavanja dnevnih potreba za tim amino kiselinama poželjno je takav kruh obogatiti deficitarnim aminokiselinama. Za obogačivanje miješanog kukuruznog kruha koristi se sojino brašno koje je bogato upravo tim amino kiselinama. Svrha ovog rada je utvrđivanje omjera pojedinih sastojaka kako bi se postigao željeni udio proteina, a da pri tom reološka svojstva tijesta, te struktura i volumen pečenog kruha budu zadovoljavajuća. Prilikom izrade eksperimentalnog rada korišteni su različiti omjeri kukuruznog i sojinog brašna koji su ekstrudirani te u omjeru 40:60 pomiješani sa pšeničnim brašnom. Od pripremljenih mješavina proizvedeni su miješani kukuruzni kruhovi i utvrđena su senzorska svojstva gotovih proizvoda i grafički su prikazana njihova organoleptička svojstva. U svim kruhovima proizvedenim sa smjesama sojinog i kukuruznog ekstrudata utvrđena je povećana količina proteina i svi se mogu staviti na tržište pod nazivom kruh s dodanim bjelančevinama. Kruhovi I i II mogu se označiti prehrambenom tvrdnjom „Izvor proteina“, dok se kruh III može označiti prehrambenom tvrdnjom „Visok sadržaj proteina“. Najbolja senzorska svojstva imao je kruh proizveden iz smjese I.Mixed corn bread has to contain more than 20 % corn flour, which is poor in essential amino acids such as lysine, threonine and tryptophan. Therefore it is necessary to enrich the corn bread in order to satisfy daily needs for the amino acids. As soya flour abounds in exactly the above mentioned amino acids, it is used for that purpose. The aim of this thesis is to determine the proportion of each ingredient and achieve the desired amount of proteins, maintaining the adequate reological properties of the dough, as well as the structure and the volume of the baked bread. During experimental work different ratios of corn and soya flour were used. The samples were extruded and mixed with wheat flour in the ratio of 40:60 %. After the mixtured had been baked, sensory properties were established and organoleptic quality of the final product was represented graphically. In each loaf of bread produced from the extrusion of corn and soya flour there was an increased level of proteins and all the bread can be presented on the market under the name «protein- enriched bread». Bread I and II can be denoted as «source of proteins», whereas bread III can be denoted as «containing a high level of proteins». Bread produced from mixture I had the best sensory properties