[The use of deffated corn germ in flour manufactured to bakery products]

The flour of deffated corn germ is a by-product of the corn industry milling dried which is actually subutilized in human consumption. In this study, two samples of corn deffated germ of different particle size were physicochemically characterized: fine fraction (FF) and medium fraction (FM) and they were added to wheat flours to obtain composite flours with substitution levels of 5- 10- 12- 15% mixtures. These mixtures were used to manufacture sandwich bread in bakeries, which were physico-chemically and sensorially analyzed. (FF) and (FM) were found to provide from 20 to 35% of dietary fiber. From the manufactured bread loaves, the ones containing 10% of (FM) and 10% of (FF) were selected because they did not differ in specific weight, color, flavor and texture at a 95% confiability from those elaborated with 100% wheat flour. In the acceptability test given to 200 consumers, it was found that bread with 10% FF substitution was more widely accepted (48%) than that containing 100% wheat flour; and that of 10% of (FM) had the same level of acceptability (28%) as the control bread. It can be concluded that the deffated corn kernel represents a raw material available in this country that could be used in bread elaboration as a partial replacement for imported wheat.