Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies

Foods
Mayara BelorioManuel Gómez

Abstract

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 µm; between 80 and 180 µm; greater than 180 µm). 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.

References

Sep 13, 2008·Critical Reviews in Food Science and Nutrition·Bram Pareyt, Jan A Delcour
Aug 14, 2012·Journal of the Science of Food and Agriculture·Esther de la HeraManuel Gómez
Apr 18, 2014·Journal of Food Science and Technology·Sweta RaiBaljit Singh
Jun 27, 2014·Journal of Food Science and Technology·Sheweta BarakB S Khatkar

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Citations

Jan 2, 2020·Foods·Analía A Lu MartínezEristeo García Márquez
Dec 31, 2020·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Mayara BelorioManuel Gómez
Feb 13, 2021·Foods·Juan Fernández-PeláezManuel Gomez
Aug 28, 2021·Foods·Priscila Guerra-OliveiraManuel Gómez

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Methods Mentioned

BETA
rheology

Software Mentioned

Statgraphics Centurion XVI

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