CORN BY-PRODUCT AND ITS PROPERTY IN BAKERY

Corn is the most cultivated cereal in the world, and Brazil is the third largest producer in the world. It is estimated that by-products account for a significant world production estimated at around 2.43 million tons per year and have animal feed as a priority, however, its nutritional and functional characteristics make it a promising ingredient in human food. The by-product corn meal, extracted from the wet milling of corn currently destined for animal feed and capable of valuing and promoting the circular economy. The nutritional and functional properties, such as proteins, starchy and non-starchy carbohydrates, oil, mostly insoluble fibers and bioactive compounds, confer potential for application in human food, with antioxidant benefits, intestinal regulators and satiety support. In this study, the bran was collected directly from production, dried and homogenized in terms of granulometry; With knowledge of the centesimal composition and dietary fiber, the bran was incorporated into the loaf bread formulation as a substitute for wheat flour, in proportions of 0%, 5%, 10%, 15% and 20%. Physical changes in the breads were evaluated, with attention to the aspects of the texture profile (TPA), with TAXTplus equipment. Until the addition of 10% there was no significant difference in firmness, however, from 15% there were significant changes, its firmness increased from 9.64 ± 6.13 (control) to 26.97 ± 0.61 to 15% and 42.63 ± 1.03 N to 20, indicating that corn bran can directly influence the technological properties of baking depending on the replacement concentration of wheat flour. The 10% substitution increased the calculated dietary fiber content to 3.13%, allowing the product to be classified as high-fiber without physically altering the bread's firmness. The results indicate no change in firmness properties up to the 10% addition and an influence from 15% onward.