关键词: 玉米粉；加工特性；营养特性；玉米食品；感官及质构品质

Abstract: Processing properties and nutritional characteristics of maize flour prepared by different techniques and the sensory and texture quality of maize flour-based foods are reviewed herein. With regard to the processing characteristics, this paper focuses on the effects of preparation methods on hydration characteristics (including water-binding capacity and water absorption index) and gelatinization characteristics. In respect of the nutritional characteristics, this paper presents a comprehensive analysis of the correlation between energy substances (starch, fat and protein) of maize flour and preparation techniques, and summarizes the effects of preparation techniques on the antioxidant and digestive properties of maize flour. Moreover, we review the effects of different wheat flour processing techniques on the sensory and texture quality of steamed, boiled or baked maize flour-based foods.

Key words: maize flour; processing characteristics; nutritional characteristics; maize flour-based foods; sensory and texture quality