The effect of the using corn flour level and additive type on quality of corn bread

Abstract

The effects of different levels of corn flours and additives on traditionally produced (in the Black Sea Region) corn bread’s quality parameters were studied; the breads containing different levels of corn flour (0%, 10%, 20%, 30%, 40%, 50%, 75%, 100%) in flour formulation were produced as two different additives type [(10% whole egg, 10% butter and 5% yogurt combination and without addition (control)]. As a result, the additive, one of the main variation sources, was found to have a high very significant (p≤0.01) effects on mass, volume, specific volume, L* and a* color values of crumb, and crust of bread and the moisture values of crumb (0, 1 and 2. days). Besides, the same variation source was also found to have a high very significant (p≤0.01) effects on sensorial appearance, porosity, texture, volume, color of crust, color of crumb, chewiness, taste, aroma, overall acceptability, and hardness, cohesiveness, elasticity, chewiness, and gumminess parameters measured on 0, 1 and 2 days. parameters. Also corn flour variant had a highly significant (p≤0.01) effects on the mass, volume, specific volume, L* and a* color values of crust, a*color value of crumb, the moisture values of crumb and sensorial appearance, porosity, texture, volume, color of crust, color of crumb, chewiness, aroma, and overall acceptability, hardness (0, 1, and 2. day), cohesiveness (day 1), elasticity (day 0), chewiness (day 0, and 2), gumminess (day 0, 1, and 2) and significant (p≤0.05) effects on cohesiveness (day 0, and 2) and cohesiveness (day 2) parameters. Also analyze of variance indicated that the interaction between addition and amount of corn flour was significantly (p≤0.01) in most traits.