The aim of this study was to evaluate the nutritional, technological, and sensory feasibility of using fermented whole corn germ flour (FCGF), as a partial substitute for wheat flour (WF) in bread premixes and loaf bread. Premixes containing 0, 7.5, 15, 22.5, and 30% substitution of WF by FCGF were analyzed for their viscoamylographic properties, as well as baking loss, specific volume, crumb moisture, water activity, crust and crumb color, texture profile, sensory acceptability, and purchase intent of the resulting loaf breads. The proximate composition of the breads that achieved the highest acceptability scores was also determined. The incorporation of FCGF up to 15% replacement of wheat flour was feasible, as the bread presented acceptable technological properties—such as specific volume (2.38 cm 3 g -1 ) and crumb browning index (37.46)—and met consumer sensory expectations, with acceptability indices above 70% for all evaluated attributes. Additionally, the loaves were enriched in dietary fiber (100.27%), lipids (33.07%), and ash (24.68%). Therefore, the partial replacement of wheat flour with fermented corn germ flour in loaf bread premixes is a viable approach from nutritional, technological, and sensory perspectives. • Fermented whole corn germ flour was used to partially replace wheat flour in bread • Pasting properties were modified by substitution • High substitution levels reduced bread technological quality • Acceptable sensory quality was maintained up to 15% substitution • Dietary fiber content doubled in enriched bread formulations
Magalhães et al. (Sun,) studied this question.