African Journal of Food Science and Technology

Utilization of Corn Flour in Bread Production as a Means of Mitigating Wheat Shortage

Abstract

Bekele Mekuria Emiru, Melaku Agegne Demelash, Eleni Asnake Gebremariam, Daniel Girma Woldegebreal and Bisrat Walle Wube*

The study examined the impact of blending wheat flour with corn flour to improve bread quality amid wheat scarcity. Various wheat wheat-to -corn flour ratios were tested, revealing significant differences in gluten content and bread volume compared to the control (100% wheat). Notably, blends with 5%, 10%, and 15% corn flour showed higher acceptabi lity in sensory analysis. Protein content increased with corn flour addition, peaking at 25% corn flour, while caloric values improved. Incorporating 15% corn flour notably enhanced bread quality, offering a potential solution to wheat shortages and cost r eduction. This research provides valuable insights into fortification strategies for enhancing bread quality while addressing resource constraints in the baking industry industry.

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