Cargando…
Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies
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; great...
Autores principales: | , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406876/ https://www.ncbi.nlm.nih.gov/pubmed/30813429 http://dx.doi.org/10.3390/foods8020083 |
_version_ | 1783401425052631040 |
---|---|
author | Belorio, Mayara Sahagún, Marta Gómez, Manuel |
author_facet | Belorio, Mayara Sahagún, Marta Gómez, Manuel |
author_sort | Belorio, Mayara |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-6406876 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-64068762019-03-19 Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies Belorio, Mayara Sahagún, Marta Gómez, Manuel Foods Article 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. MDPI 2019-02-23 /pmc/articles/PMC6406876/ /pubmed/30813429 http://dx.doi.org/10.3390/foods8020083 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Belorio, Mayara Sahagún, Marta Gómez, Manuel Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies |
title | Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies |
title_full | Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies |
title_fullStr | Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies |
title_full_unstemmed | Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies |
title_short | Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies |
title_sort | influence of flour particle size distribution on the quality of maize gluten-free cookies |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406876/ https://www.ncbi.nlm.nih.gov/pubmed/30813429 http://dx.doi.org/10.3390/foods8020083 |
work_keys_str_mv | AT beloriomayara influenceofflourparticlesizedistributiononthequalityofmaizeglutenfreecookies AT sahagunmarta influenceofflourparticlesizedistributiononthequalityofmaizeglutenfreecookies AT gomezmanuel influenceofflourparticlesizedistributiononthequalityofmaizeglutenfreecookies |