Bread with extruded corn products

Abstract

 The influence of extrusion temperature of corn meal (95, 110, 120, 130 and 140 ^oC) and extruded corn grain (90, 100 and 110 ^oC) on bread quality is investigated in this paper. White flour baker's grade was substituted with 5, to 30% of extruded corn products. Changes of dough rheology and flour baking characteristics are traced related to corn extrusion temperature and its share in the dough formula. Extruded corn products are attributed with a significant water absorption and water retention (95 to 300% related to the extrusion temperature) positively contributing to the yield of bread and retarding staling. Very good bread quality (crumb quality ) is attained by substituting 5% white flour with of corn meal or by substituting 30% of white flour with extruded corn grain at 100 ^oC.