Application of extruded whole grain maize flour in bakery industry

Danas sve veći broj ljudi pokazuje interes za hranom bez udjela pšenice ili s povećanim udjelom vlakana zbog brige za zdravlje. Kao alternativa bijelom pšeničnom brašnu u pekarskoj industriji se može upotrijebiti brašno od ekstrudiranog integralnog kukuruza. Stoga su u ovom radu ispitana fizikalna svojstva integralnog kukuruznog koncentrata, te reološka svojstva tijesta, prinos i svojstva kruha pečenog s dodatkom 30% integralnog kukuruznog koncentrata u recepturi. Kukuruzni je koncentrat naspram kukuruzne krupice tamnije nijanse, žuće, zasićenije boje s intenzivnijim tonovima. Tijesto s 30% kukuruznog koncentrata je pokazalo povećano upijanje vode za 10,7%. Probnim pečenjem su dobivena kukuruzna miješana peciva dobrog volumena (1,96 cm3/g) i izgleda, izražene žute boje i sjajne kore.Nowadays, more and more people are showing interest for food without wheat or high in fiber because of health concerns. Extruded whole grain maize flour can be used as an alternative raw material to white wheat flour in bakery industry. Therefore, in this work, physical properties of extruded integral maize flour, dough rheology and characteristics of bread made with added 30% of extruded whole grain maize flour in wheat formula were investigated. Corn concentrate was of darker, yellower and more saturated colour with intensive tones than corn meal. Dough with corn concentrate had increased water apsorption by 10.7%. Baked maize bans had good volume (1.96 cm3/g) and shape, with distinguished yellow colour and shiny crust