Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough
This study investigated effects of superfine grinding modified corn flour (SG-CF) and hot blanching modified corn flour (HB-CF) on properties of wheat flour and dough to improve the suitability of corn flour in flour products. Results indicated that the addition of SG-CF or HB-CF reduced the moistur...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000859 |
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| author | Mengdi Song Zhiqiang Fan Zhan Liang Shihong Wang Xing Zhang Youqiang Pei Haiyan Gao Jie Zeng |
| author_facet | Mengdi Song Zhiqiang Fan Zhan Liang Shihong Wang Xing Zhang Youqiang Pei Haiyan Gao Jie Zeng |
| author_sort | Mengdi Song |
| collection | DOAJ |
| description | This study investigated effects of superfine grinding modified corn flour (SG-CF) and hot blanching modified corn flour (HB-CF) on properties of wheat flour and dough to improve the suitability of corn flour in flour products. Results indicated that the addition of SG-CF or HB-CF reduced the moisture and protein content of the mixed flour, and increased the dietary fiber content and free water proportion. Compared with SG-CF, HB-CF was more helpful enhancing the thermal stability and anti-aging properties of the mixed flour. When the amount of SG-CF was less than 15 % or the amount of HB-CF was less than 20 %, the texture properties and microstructure of the wheat dough was maintained. However, the excessive addition of SG-CF or HB-CF destroyed the gluten network structure. Results of this study are expected to provide valuable guidance for the application of SG-CF and HB-CF in flour-based products. |
| format | Article |
| id | doaj-art-4a86bafb614e4310b46117e518222ed1 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-4a86bafb614e4310b46117e518222ed12025-02-12T05:32:41ZengElsevierFood Chemistry: X2590-15752025-01-0125102238Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat doughMengdi Song0Zhiqiang Fan1Zhan Liang2Shihong Wang3Xing Zhang4Youqiang Pei5Haiyan Gao6Jie Zeng7School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Henan Bainong Seed Industry Co., Ltd, Xinxiang 453003, China; Agricultural College, Henan University, Zhengzhou 475001, China; Corresponding authors at: School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, ChinaHenan Miduoqi Foodstuff CO.,Ltd, Xinxiang 453600, ChinaHospital of Henan Institute of Science and Technology, Xinxiang 453003, ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Corresponding authors at: School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.This study investigated effects of superfine grinding modified corn flour (SG-CF) and hot blanching modified corn flour (HB-CF) on properties of wheat flour and dough to improve the suitability of corn flour in flour products. Results indicated that the addition of SG-CF or HB-CF reduced the moisture and protein content of the mixed flour, and increased the dietary fiber content and free water proportion. Compared with SG-CF, HB-CF was more helpful enhancing the thermal stability and anti-aging properties of the mixed flour. When the amount of SG-CF was less than 15 % or the amount of HB-CF was less than 20 %, the texture properties and microstructure of the wheat dough was maintained. However, the excessive addition of SG-CF or HB-CF destroyed the gluten network structure. Results of this study are expected to provide valuable guidance for the application of SG-CF and HB-CF in flour-based products.http://www.sciencedirect.com/science/article/pii/S2590157525000859Superfine grindingHot blanchingCorn flourPropertiesWheat dough |
| spellingShingle | Mengdi Song Zhiqiang Fan Zhan Liang Shihong Wang Xing Zhang Youqiang Pei Haiyan Gao Jie Zeng Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough Food Chemistry: X Superfine grinding Hot blanching Corn flour Properties Wheat dough |
| title | Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough |
| title_full | Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough |
| title_fullStr | Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough |
| title_full_unstemmed | Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough |
| title_short | Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough |
| title_sort | appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough |
| topic | Superfine grinding Hot blanching Corn flour Properties Wheat dough |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000859 |
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