PRODUCTION OF HIGH FIBER BREAD USING CORN COBS POWDER
BY
Torki, M.A. *; Foda, F.F. ; EleBardeny, A. S. and Darwish, HA.
s Dept. ofAgric. Biochem., Fac. ofAgric4, Moshtohor, Zagazig Univer. Banha Branch
*4’ North Cairo flour mills company
ABSTRACT
Corn cobs powder was used as a source of dietary fiber by mixing with
wheat flour (72% extraction) at different ratios (90: 10, 85: 15, 80:20 and 75:25)
for the production of high fiber bread. The chemical properties, rheological
characteristics and the organolyptic properties for both the raw materials and
different blends were deternuned.
The results showed that addition of corn cobs powder in replacement
rates lo, 15, 20 and 25% of wheat flour (72% ext.) increased the dietary fiber
contents. ash and reduced sugars in all rates while, decreased starch, crude
protein, ether extract and phytate content.
Farinograph properties showed that addition of corn cobs powder under
the aboveementioned concentrations lead to increase water absorption and the
arrival time. On the other hand, extensograph properties include different addition
levels of corn cobs powder showed a decrease in dough extensibility and dough
energy while, resistance to extension increased. Organolyptic evaluation of
balady bread supplemented with 10% corn cobs powder showed no difference in
crust color, aroma. taste, texture and overall acceptability compared with control
(100% wheat flour (72% ext.). But toast bread producing by mixing wheat flour
with different ratios of corn cobs showed gradual reduction in its volume by
increasing replacing ratios. Also, the results showed an improvement in both
rheological and organolyptic properties after the addition of Leascorbic acid at
level 100 ppm in balady and toast breads.