Martínez F, el-Dahs A A
Centro de Investigación y Estudios Avanzados del Instituto Politécnico Nacional. Dpto. de Biotecnología y Bioingeniería, Alimentos.
Arch Latinoam Nutr. 1993 Dec;43(4):321-6.
The instant corn flour prepared by the hydrothermal process using corn grits soaked in water at room temperature (28-30 degrees C) for 5 hours and steaming for 1 minute at 118 degrees C presented characteristics similar to that of flours prepared with grits soaked in water at temperature higher than room temperature and different steaming time (5 and 15 minutes). The addition of instant corn flour up of a 25% mixture with wheat flour reduced the peak of maximum viscosity during the heating cycle; however, the final viscosity during the cooling cycle was increased. The water absorption was increased with the increase of substitution in the level of wheat flour. Extensibility, maximum resistance and values of area were reduced with an increase in the level of instant corn flour in the mixture. However, extension resistance and proportional number were increased. Bread prepared from a mixture of instant corn flour and wheat flour showed higher weight with low loaf volume, color and texture of the crumb related to bread wheat.
通过水热法制备的速溶玉米粉，使用在室温（28 - 30摄氏度）下浸泡在水中5小时的玉米粗粉，并在118摄氏度下蒸煮1分钟，其呈现出的特性与用浸泡在高于室温的水中且蒸煮时间不同（5分钟和15分钟）的粗粉制备的面粉相似。在与小麦粉的混合物中添加高达25%的速溶玉米粉会降低加热循环期间的最大粘度峰值；然而，冷却循环期间的最终粘度会增加。随着小麦粉替代水平的增加，吸水性增强。随着混合物中速溶玉米粉水平的增加，延展性、最大阻力和面积值降低。然而，拉伸阻力和比例数增加。由速溶玉米粉和小麦粉混合物制成的面包重量更高，但面包体积小，与面包用小麦相比，面包心的颜色和质地也有所不同。
