Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough

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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Bibliographic Details
Main Authors: Mengdi Song, Zhiqiang Fan, Zhan Liang, Shihong Wang, Xing Zhang, Youqiang Pei, Haiyan Gao, Jie Zeng
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Superfine grinding
Hot blanching
Corn flour
Properties
Wheat dough
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525000859
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http://www.sciencedirect.com/science/article/pii/S2590157525000859

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