Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies
Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies
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DOI：
10.3390/foods8020083
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发表时间：
2019-02-01
期刊：
影响因子：
5.2
通讯作者：
Gomez, Manuel
中科院分区：
文献类型：
--
作者：
Belorio, Mayara;Sahagun, Marta;Gomez, Manuel
本研究的目的是分析玉米粉的粒度分布在无麸质饼干的配方的影响。用通过筛分获得的三种不同的玉米粉级分（小于80 μ m;在80和180 μ m之间;大于180 μ m）制备不同的饼干配方。饼干的尺寸，质地和颜色进行了评价。还测量了面粉的水合特性和饼干面团的流变学。总体而言，玉米粉粒度的增加降低了面团的持水力（WHC）、溶胀体积和G'（弹性模量）的值。平均粒度的增加也增加了饼干的直径和铺展因子，但降低了它们的硬度。较高百分比的厚颗粒更有效地降低饼干硬度，但一定百分比的较薄颗粒是必要的，以赋予面团内聚性并允许饼干形成而不破裂。直径较大的饼干在烘烤后也呈现出较深的颜色。
The objective of the present study was to analyse the influence of particle size distribution of maize flour in the formulation of gluten-free cookies. Different cookie formulations were made with three distinct maize flour fractions obtained by sieving (less than 80 mu m; between 80 and 180 mu m; greater than 180 mu m). Cookies dimension, texture and colour were evaluated. Flour hydration properties and cookie dough rheology were also measured. Overall, an increase in maize flour particle size decreases the values of water holding capacity (WHC), swelling volume and G' (elastic modulus) for the doughs. An increase in average particle size also increases diameter and spread factor of the cookies but decreases their hardness. A higher percentage of thick particles is more effective to reduce cookie hardness, but a certain percentage of thinner particles is necessary to give cohesion to the dough and to allow formation of the cookies without breaking. Cookies with a larger diameter also presented a darker colour after baking.