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NUTRITIONAL AND SENSORY EVALUATION OF BREAD MADE FROM FERMENTED WHEAT MEAL AND CORN CHIPS MADE FROM FERMENTED CORN MEAL
Author(s) -
HAMAD AHMED M.,
FIELDS MARION L.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb06475.x
Subject(s) - food science , meal , fermentation , wheat bread , taste , corn gluten meal , wheat flour , chemistry , soybean meal , raw material , organic chemistry
Fermented wheat meal was significantly higher (P < 0.01) in relative nutritive value (% RNV), lysine, isoleucine and riboflavin than the nonfermented wheat meal. Even though there was a decline in % RNV, lysine and isoleucine in bread made from the fermented wheat meal, the % RNV, lysine and isoleucine contents were significantly higher in the bread made with fermented meal than in the control bread. The riboflavin content remained essentially the same in the bread made from fermented wheat meal as in the fermented meal. The loaf volume of bread was less than the control when fermented wheat meal was used. The same trend that was observed in the fermented and nonfermented wheat meal and bread occurred in the fermented and nonfermented corn meal and corn chips. The bread and corn chips were scored acceptable by consumer taste panel.