文章基本信息

标题：Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies
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作者：Mayara Belorio ; Marta Sahagún ; Manuel Gómez 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：2
页码：83-91
DOI：10.3390/foods8020083
出版社：MDPI Publishing
摘要：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.
关键词：maize flour; gluten-free; cookie; particle size; sieve maize flour ; gluten-free ; cookie ; particle size ; sieve