Using high-lysine corn flour in the bread-making process

This paper considered the possibility of using high-lysine corn flour in the production techniques of wheat bread. It demonstrated the need for development of a bread formula with functional ingredients. It examined the effect of high-lysine corn flour (5, 10, 15 and 20%) on the quality of dough and bread made therefrom. The studies conducted with standard methods determined the effect of high-lysine corn flour on the physical and chemical parameters and organoleptical properties of finished products. The paper revealed the potential of high-lysine corn flour when it is used in the food industry, in particular in bread baking. The formula for making Solnechny style bread, containing 10% of high-lysine corn flour, was determined. It was found that the developed bread had high quality characteristics. The protein content in the new Solnechny style bread increased by 2.0%, the mineral and vitamin composition changed, the potassium increased by 1.24%, phosphorus - by 3.48%. The finished products were much more enriched with magnesium, manganese and iron, vitamins B₁ and PP.