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<p>In this study, corn flour was physically modified using microwave, baking, steaming, and extrusion techniques to enhance the quality of corn dough. The optimal substitution ratios for modified flours were determined on the basis of pasting properties, moisture distribution, texture, and microstructure analysis data. The results revealed that the addition of modified corn flour significantly reduced the peak viscosity, minimum viscosity, dough hardness, and free water content but increased the elasticity, cohesiveness, and bound water content. The optimal replacement level of untreated corn flour was 60% for microwave-, baking-, and steaming-treated flours, and the optimal replacement level was 30% for extruded flour. Subsequent supplementation with wheat gluten increased the fermentation volume and improved the dough structure. Among all the treatments, extruded corn flour combined with 20–25% wheat gluten yielded the best dough quality. These findings demonstrate a synergistic strategy to improve corn-based dough, offering valuable insights for developing high-quality corn flour-based products.</p>

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Enhancing corn dough quality via physical flour modification (microwave, baking, steaming, extrusion) and gluten supplementation

  • 期刊论文

  • 发表日期：

    2025年12月19日

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  • Jiahui Xu,
  • Zhaojun Wang,
  • Haiyan Gao,
  • Jianfang Li,
  • Jie Zeng,
  • Mengdi Song,
  • Liang Zhang

摘要

In this study, corn flour was physically modified using microwave, baking, steaming, and extrusion techniques to enhance the quality of corn dough. The optimal substitution ratios for modified flours were determined on the basis of pasting properties, moisture distribution, texture, and microstructure analysis data. The results revealed that the addition of modified corn flour significantly reduced the peak viscosity, minimum viscosity, dough hardness, and free water content but increased the elasticity, cohesiveness, and bound water content. The optimal replacement level of untreated corn flour was 60% for microwave-, baking-, and steaming-treated flours, and the optimal replacement level was 30% for extruded flour. Subsequent supplementation with wheat gluten increased the fermentation volume and improved the dough structure. Among all the treatments, extruded corn flour combined with 20–25% wheat gluten yielded the best dough quality. These findings demonstrate a synergistic strategy to improve corn-based dough, offering valuable insights for developing high-quality corn flour-based products.