PRODUCTION OF HIGH PROTEIN BREAD USING EXTRUDED CORN AND SOYBEAN FLOUR BLEND

摘要

To obtain a high protein bread, wheat flour was enriched with defatted soybean flour (DSF) by adding a 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 dry matter), high protein digestibility in vitro (>93%) and a significantly improved amino acid composition and lysine score. The best nutritional value and sensory quality were obtained by adding 30% of blend 2.