In Venezuela studies have been undertaken to determine the technical feasibility of partially substituting wheat flour (HT) for industrially produced subproducts of processed corn (HGDM) in the industrial production of baked foods such as bread and cookies. This is due to the high intake of both imported HT and HGDM. In this study, potassium bromate (BP), ascorbic acid (AA), gluten, and blends of these, where used in bread production. Potassium bromate (BP), ascorbic acid and gluten were used as additives due to the following: existing restrictions in the use of BP as an additive in bread making and effective use of AA as an additive for wheat based breads. Wheat fiour was substituted by HGDM at 10 and 15 percents. The results showed that additive mistures containing gluten resulted in the least specifc weights, followed by 75 ppm AA and 25 ppm BP. A synergistic effect of these two additives was observed both the control breads and those containing HGDM. It was concluded that the bread quality as well as the shelf-life of wheat bread with a 10% substitution by HGDM presented similar profiles compared to 100 HT breads. Therefore substitution at this level is considered feasible as 15% stibstitution fiberappears to cause changes in product quality. Consequently, using hemicellulase enzymes in the mixtures in suggested.
Additives; bread making; mixtures; bread flour; defatted corn germ
