| Abstract [eng] |
Corn processing results in various by-products, which could be used in other food products manufacturing to increase nutritious value. However, it is necessary to evaluate whether the application of corn by-products have no negative impact on the sensory properties of the product. Corn by-products could be adapted to the production of baked goods – manufacture gluten-free bread or bakery products with increased fiber content. The aim of this research to evaluate corn processing by-products use possibility to bakery product and their technological and functional properties. During this research were evaluated different corn material properties and obtained that for corn properties high impact have corn treatment methods. In extruded corns was obtained the highest starch amount (44,39-50,79 %), the highest amylose content (9,65-13,25 %), the highest starch gelatinization degree (51,15-73,65 %), the highest water absorbance index (22,45-26,42 %), the highest solubility in water index (0,68-0,76 %). It was noted, that the highest gels viscosity had unprocessed corn material, the lowest – extruded corns. The highest peroxide value changes during storage obtained in extruded corns: at the beginning of storage peroxide value was – 1,25 mekv/kg, during storage it increased to 5,70 mekv/kg. However, during storage almost remained IR-treated corn material peroxide value (from 1,55 mekv/kg to 1,57 mekv/kg). Research results confirmed, that minerals distribution in corns depends on their fraction. Highest Mg, Ca ir Zn amounts obtained in IVth fraction. Mn, Cd and Pb in corn samples were not detected. The highest overall acceptability had buns baked with 20% extruded corn products (by weight of flour) and bread, with 20% extruded corn and L. sanfranciscensis MR29 leaven was most acceptable to consumers. |
