Abstract: The objective of this study is to investigate the effect of corn flour on textural properties of dough and Chinese steamed bread (CSB). Corn flour was added to wheat flour at ratios of 0:100, 5:100, 10:100, 15:100 and 20:100. Textural properties were studied using texture profile analysis, and the ultrastructure of gluten was examined by scanning electron microscopy (SEM). Results revealed a significant difference in textural properties of dough at a ratio of 20:100 and no significant difference at levels lower than 20:100 was observed. Adding more corn flour led to a significant decrease in hardness and gumminess and an obvious increase in springiness; however, no significant change in cohesiveness, chewiness and adhesiveness was observed. As the hardening rate of CSB increased, the effect of corn flour on anti-retrogration became bad and corn flour could hinder the formation of gluten network. Therefore, addition of corn flour can alter the ultrastructure of gluten and textural properties of dough and CSB.

Key words: corn flour, wheat flour, textural properties, dough, ultrastructure