Corn flour substitution at pastry production

Abstract

Being gluten-free, the substitution of corn flour in pastry can affect pastry’s technological and textural properties. This research aimed to determine the effect of corn flour on the physical pastry and to know the right concentration of corn flour, which the panelists prefer. The study was conducted using a randomized block design with three replications. The first treatment was the soaking time of corn kernels at corn flour processing (0 hours and 24 hours), while the second treatment was the concentration of corn flour at pastry processing (0, 30, 40, and 50%). The results showed that the soaking time of corn kernels affected the characteristics of corn flour and pastry. The increasing concentration of corn flour generally decreased the panelists’ preference for pastry. The highest panelists’ preference at 0 hours immersion was the addition of 40% corn flour; with swelling power, moisture content, values of L, a, and b, respectively : 113.72%, 9.02%, 69.51, 5.69 and 27.02. The highest panelists’ preference for 24-hour immersion was the addition of 50% corn flour; with dough development, moisture content, values of L, a, and b, respectively, 114.94%, 8.93%, 70.06, 6.16, 29.78.

Processing technology of sticks prepared from chayote (Sechium edule) paste and modified cassava flour (Mocaf)

“…Color is an important factor in the quality of a product because it is the quickest response in creating a good impression. The stick color consists of L*, a*, and b* values, which represent brightness, redness, and yellowness, respectively [4].…”

“…This value is higher than the original stick coarse fiber content in [19], which was 2.62 (%). Fibers in the dough matrix, particularly soluble fibers, have a strong ability to bind water; therefore, some water is not evaporated and is included in the total water content of the product [4]. In addition, high fiber content tends to bind more water, resulting in less water available for starch [1].…”

“…This results in an annual increase in demand for wheat flour. The increase in wheat consumption is accompanied by an increase in wheat seed imports [4]. Various efforts have been made to reduce dependence on wheat flour, including the use of mocaf as a raw material for snack foods.…”