Potential of raw and fermented maize gluten feed in bread making: Assess of dough rheological properties and bread quality

Abstract

Maize gluten feed (MGF) is a secondary product of maize processing with rich dietary fiber content, which remains underexploited as an ingredient by the food industry. In this study, the impact of MGF and fermented MGF (FMGF) incorporation on dough properties and bread quality was investigated. The results indicated that both MGF and FMGF demonstrated beneficial effects on the water absorption, dough development time, setback value while exerting a negative impact on the dough stability time. A significant decrease in L value (extensibility) and W value (deformation energy), and a significant increase in P value (elasticity) were observed with MGF or FMGF incorporation in the dough. For fermentation properties, the maximum height of dough and the volume of the gas retained in dough during fermentation decreased with the substitution level increased. The bread incorporated MGF or FMGF decreased the specific volume, deepened the color, led to lower porosity, increased the crumb hardness and chewiness. MGF and FMGF bread showed a slight depreciation in quality with the substitution level below 10 g/100 g. Compared with MGF, FMGF displayed advantages in bread properties at below 10 g/100 g substitution level, indicating that fermentation is a promising technology for improving the processing properties of MGF.