Joysree Roy^{1, 2,}, Md. Nazrul Islam²

In recent time, the market of lower gluten content or gluten free bread has expanded because of its being congenial to celiac patient. The purpose of this investigation was to extensively study the proximate composition and sieving analysis of raw, sun and mechanical dried corn flour, furthermore, the quality parameters of bread were also evaluated. After sun and mechanical drying of corn samples, grinding was carried out. Proximate analysis showed that mechanical dried corn flour contains higher amount of protein, fat, ash and carbohydrate content than fresh and sun dried samples. Then, flour made of corn dried at 50°C gave highest co-efficient of determination (r²=0.857). After that, bread was prepared from sun and mechanical dried (50°C) corn flour substituted with wheat flour. Observations showed that the specific volume of sun dried corn flour breads was higher than that of mechanical dried corn flour breads and this property of the breads was progressively decreased with increasing level of corn flour in bread formulation. Additionally, mechanical dried corn flour breads got the higher scores for hardness test than the sun dried samples. Sensory evaluation of bread samples containing sun and mechanical dried corn flour and control bread was conducted. It was found that bread containing 5 % flour from corn dried mechanically at 50°C gave the best bread and obtained score was (89±4.00) and was closely followed by sun dried corn flour at similar substitution level.

modulus of fineness, sensory evaluation, corn flour, bread, hardness