Properties of Blends Combined with Corn Flours and Wheat Flours

Yuan Wang; Hai Yan Gao; Yao Jun Sun; Ming Chen

doi:10.4028/www.scientific.net/AMR.304.340

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HomeAdvanced Materials ResearchAdvanced Materials Research Vol. 304Properties of Blends Combined with Corn Flours and...

Properties of Blends Combined with Corn Flours and Wheat Flours

Abstract:

Rheology of composite flour between corn or extruded flour and wheat flour were studied. Corn flour and extruded flour greatly influenced the water absorption, development time, stability, degree of softening of composite flour. Composite flour (70:30) had better dough quality than other ratios of blends and the cold viscosity was appropriate for preparing dough.

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Periodical:

Advanced Materials Research (Volume 304)

Pages:

340-344

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.304.340

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Online since:

July 2011

Authors:

Yuan Wang, Hai Yan Gao, Yao Jun Sun, Ming Chen

Keywords:

Blend, Corn Flour, Dough, Extruded, Property Analysis, Wheat Flour

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