The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality

The effects of extruded corn flour (ECF) on the rheological properties of the wheat‐based composite dough and quality of the bread were investigated. The RVA results of the composite flour with ECF showed weak thermal viscosity and resistance to starch retrogradation. Mixolab tests revealed that the...

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Published in:Food science & nutrition 2019-09, Vol.7 (9), p.2977-2985
Main Authors: Sun, Huaxing, Ju, Qian, Ma, Jie, Chen, Jincheng, Li, Yaoxi, Yuan, Yanqiu, Hu, Yayun, Fujita, Kaori, Luan, Guangzhong
Format: Article
Language:English
Subjects:
Bread
Corn
Cornflour
Dietary fiber
Dough
Extrusion
farinographic properties
Flour
Gluten
maize
Methods
Morphology
Original Research
Proteins
Quality
R&D
Research & development
Rheological properties
Rheology
Rice
Sorghum
Specific volume
Staling
Starch
Storage
Thermal resistance
Viscosity
Water absorption
Wheat
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creator Sun, Huaxing
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description The effects of extruded corn flour (ECF) on the rheological properties of the wheat‐based composite dough and quality of the bread were investigated. The RVA results of the composite flour with ECF showed weak thermal viscosity and resistance to starch retrogradation. Mixolab tests revealed that the water absorption capacity increased with the increasing amount of ECF, while dough development time (DT) and dough stability (ST) showed a downward trend, and the composite dough became more resistant to retrogradation. The microstructure of the composite dough showed that the presence of both ECF and unextruded corn flour (UECF) resulted in a more broken gluten matrix. The breads made from the composite flour with ECF had significantly softer texture, lower hardening percentage with storage time, darker crust color, larger specific volume, and higher sensory scores than the UECF ones. It is concluded that the extrusion of corn flour is an effective way to improve the quality of the composite bread and retard staling during storage. The effects of extruded corn flour (ECF) on rheological properties of the wheat‐based composite dough and quality of the bread were investigated. Both the results from RVA and Mixolab tests showed the resistance of ECF to starch retrogradation. Extrusion of corn flour is an effective way to improve the quality of the composite bread and retard staling during storage.
doi_str_mv 10.1002/fsn3.1153
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The RVA results of the composite flour with ECF showed weak thermal viscosity and resistance to starch retrogradation. Mixolab tests revealed that the water absorption capacity increased with the increasing amount of ECF, while dough development time (DT) and dough stability (ST) showed a downward trend, and the composite dough became more resistant to retrogradation. The microstructure of the composite dough showed that the presence of both ECF and unextruded corn flour (UECF) resulted in a more broken gluten matrix. The breads made from the composite flour with ECF had significantly softer texture, lower hardening percentage with storage time, darker crust color, larger specific volume, and higher sensory scores than the UECF ones. It is concluded that the extrusion of corn flour is an effective way to improve the quality of the composite bread and retard staling during storage. The effects of extruded corn flour (ECF) on rheological properties of the wheat‐based composite dough and quality of the bread were investigated. Both the results from RVA and Mixolab tests showed the resistance of ECF to starch retrogradation. Extrusion of corn flour is an effective way to improve the quality of the composite bread and retard staling during storage.</description><identifier>ISSN: 2048-7177</identifier><identifier>EISSN: 2048-7177</identifier><identifier>DOI: 10.1002/fsn3.1153</identifier><identifier>PMID: 31572591</identifier><language>eng</language><publisher>Malden, Massachusetts: John Wiley &amp; Sons, Inc</publisher><subject>Bread ; Corn ; Cornflour ; Dietary fiber ; Dough ; Extrusion ; farinographic properties ; Flour ; Gluten ; maize ; Methods ; Morphology ; Original Research ; Proteins ; Quality ; R&amp;D ; Research &amp; development ; Rheological properties ; Rheology ; Rice ; Sorghum ; Specific volume ; Staling ; Starch ; Storage ; Thermal resistance ; Viscosity ; Water absorption ; Wheat</subject><ispartof>Food science &amp; nutrition, 2019-09, Vol.7 (9), p.2977-2985</ispartof><rights>2019 The Authors. published by Wiley Periodicals, Inc.</rights><rights>2019. 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The effects of extruded corn flour (ECF) on rheological properties of the wheat‐based composite dough and quality of the bread were investigated. Both the results from RVA and Mixolab tests showed the resistance of ECF to starch retrogradation. Extrusion of corn flour is an effective way to improve the quality of the composite bread and retard staling during storage.</abstract><cop>Malden, Massachusetts</cop><pub>John Wiley &amp; Sons, Inc</pub><pmid>31572591</pmid><doi>10.1002/fsn3.1153</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record>
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source Open Access: Wiley-Blackwell Open Access Journals; Publicly Available Content Database; PubMed Central
subjects Bread
Corn
Cornflour
Dietary fiber
Dough
Extrusion
farinographic properties
Flour
Gluten
maize
Methods
Morphology
Original Research
Proteins
Quality
R&D
Research & development
Rheological properties
Rheology
Rice
Sorghum
Specific volume
Staling
Starch
Storage
Thermal resistance
Viscosity
Water absorption
Wheat
title The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality
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