Extruded corn flour changed the functionality behaviour of blends

Jie Zeng, Haiyan Gao, Guanglei Li and Xinhong Liang
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Jie Zeng: School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R.China
Haiyan Gao: School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R.China
Guanglei Li: School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R.China
Xinhong Liang: School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R.China

Czech Journal of Food Sciences, 2011, vol. 29, issue 5, 520-527

Abstract: Functionalities and relationships between raw and extruded maize flour blends were studied. The extruded flour had higher water absorption and water solubility indices, and had no differential scanning calorimetry endotherm. The parameters of RVA peak, breakdown, setback, and final viscosity were lowered and the parameters of cold viscosity were improved as the fraction of the extruded flour in the mixture increased. In starches from raw flour, a bimodal distribution of the chain length was found by gel permeation chromatography while in the extruded starches only one fraction was observed. The dough quality of 60% raw and 40% extruded flour mixture was found to be better than with other mixture proportions.

Keywords: functionality; corn flour; structure; dough machinability; extruded; blends (search for similar items in EconPapers)
Date: 2011
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:29:y:2011:i:5:id:13-2010-cjfs

DOI: 10.17221/13/2010-CJFS

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