engleski

Production of high protein bread using extruded corn and soybean flour blend

In order to obtain high protein bread, enrichment of wheat flour with defatted soybean flour (DSF) was investigated. For laboratory bread making, the following were added to wheat flour: 30 or 40 % (w/w flour) extruded blend of corn meal (CM) and DSF prepared in two ratios (w/w) 75 % CM / 25 % DSF (blend 1) and 62.5 % CM / 37.5 % DSF (blend 2). All bread samples had high protein content >14 g/100 g (db), high protein digestibility in vitro (>93 %), significantly improved amino acid composition and lysine score. The optimal bread nutritive value and sensory quality was reached by addition of 30 % of blend 2.

amino acid ; bread ; extrusion ; lysine score ; protein digestibility ; soybean

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