Quality of bread made from micronised maize grain

Abstract

This study presents results of production optimization of high quality bread with 20% of micronised maize. Bread with a share of 20% of micronised grain contains all biologically valuable constituents of maize kernel, while by its sensory properties it is similar to products made of white flour. Micronised flour contributes to a prolong freshness and shelf-life of bread while a specific taste of maize makes it special and broadens the spectrum of high quality baked goods.

U ovom radu su prikazani rezultati optimizacije izrade kvalitetnog hleba sa 20% mikronizovanog kukuruza. Hleb sa udelom 20% mikronizovanog zrna sadrži sve biološki vredne sastojke kukuruza, a po senzornim karakteristikama je sličan proizvodima od belog brašna. Mikronizovano brašno doprinosi produženju svežine hleba te omogućuje dužu trajnost proizvoda, a specifičan ukus na kukuruz daje mu posebna svojstva i širi lepezu kvalitetnih pekarskih proizvoda.