FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (17): 291-298.doi: 10.7506/spkx1002-6630-20200729-383

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Progress in Research on the Effects of Processing Methods on Processing Characteristics, Nutritional Characteristics and Eating Quality of Maize Flour

MA Lei, SUN Xiaohong, JIANG Jing, LIANG Jianfen   

  1. (Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
  • Published:2021-09-29

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

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