American Journal of Food Science and Technology, 2020, Vol. 8, No. 1, 29-35 Available online at http://pubs.sciepub.com/ajfst/8/1/4 Published by Science and Education Publishing DOI:10.12691/ajfst-8-1-4 Evaluation of Quality Properties of Bread Made from Sun and Mechanical Dried Corn Flour Joysree Roy 1,2,* , Md. Nazrul Islam 2 1 Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh 2 Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh *Corresponding author: joysree.tithi.18@gmail.com Received November 18, 2019; Revised December 25, 2019; Accepted January 26, 2020 Abstract 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 (r 2 =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. Keywords: modulus of fineness, sensory evaluation, corn flour, bread, hardness Cite This Article: Joysree Roy, and Md. Nazrul Islam, “Evaluation of Quality Properties of Bread Made from Sun and Mechanical Dried Corn Flour.” American Journal of Food Science and Technology, vol. 8, no. 1 (2020): 29-35. doi: 10.12691/ajfst-8-1-4. 1. Introduction In many countries corn (Zea mays L.) plays a major role in nourishment. Regarding the cultivation areas and total production, maize together with rice and wheat is the most cultivated cereal in the world. With bright market potential, the cultivable area for corn increased dramatically during the last few years. But, since these systems grew in significance only during the 2000s, concerns over their sustainability have emerged only recently. Maize flour contains high level of many important vitamins and minerals, including potassium, phosphorus, zinc, calcium, iron, thiamine, niacin, vitamin B6, and folate and it can be used as substitution along with wheat flour [1]. Kent [2] reported the proximate composition of whole maize flour in the study of the maize variety-dent which has protein content of about 9.4%, fat 4.1%, ash1.4%, crude fibre 2.0% and carbohydrate 72.1%. The composition of maize grain varies with variety, soil and environment. The proximate composition (%) of dehulled degermed maize flour was crude protein (7.46 ± 0.27), crude fat (1.42 ± 0.34), ash (0.2 ± 0.03), crude fibre (0.51 ± 0.01), carbohydrate 79.46 and the whole maize flour as crude protein (8.20 ± 0.07), crude fat (6.02 ± 0.63), ash (1.51 ± 0.16), crude fibre (1.84 ± 0.05) and carbohydrate 74.14 [3]. Although baked cereal products made from wheat flour are consumed worldwide, some individuals present intolerance to wheat, and to other cereal grains such as oats, rye, and barley. This intolerance, called celiac disease, seriously impairs intestinal absorption and can lead to a severe malnutrition. In this regard, non-wheat cereal products such as corn can be used for celiac patients. Celiac disease is an unremitting disorder resulting from an immune reaction to certain cereal proteins. Most toxic elements for celiac are wheat proteins: α-, β- and γ-gliadin, high molecular weight glutenins, along with secalin from rye, hordein from barley and avenin from oat [4]. Gluten plays a vital role in development of bread by giving cohesiveness. It helps to retain the CO 2 produced during fermentation and this gas expansion causes wheat breads to increase volume and attain acceptable crumb texture [5]. Although maize is a gluten-free cereal, it is suitable to produce foods addressed to celiac patients [6]. In recent years, most of the developed countries in the world, a large volume of breads are being prepared from