Properties of Blends Combined with Corn Flours and Wheat Flours
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.
Y. Wang et al., "Properties of Blends Combined with Corn Flours and Wheat Flours", Advanced Materials Research, Vol. 304, pp. 340-344, 2011