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Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies

College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain
Author to whom correspondence should be addressed.
Foods 2019, 8(2), 83;
Received: 29 January 2019 / Revised: 19 February 2019 / Accepted: 20 February 2019 / Published: 23 February 2019
PDF [618 KB, uploaded 23 February 2019]


The objective of the present study was to analyse the influence of particle size distribution of maize flour in the formulation of gluten-free cookies. Different cookie formulations were made with three distinct maize flour fractions obtained by sieving (less than 80 µm; between 80 and 180 µm; greater than 180 µm). Cookies dimension, texture and colour were evaluated. Flour hydration properties and cookie dough rheology were also measured. Overall, an increase in maize flour particle size decreases the values of water holding capacity (WHC), swelling volume and G’ (elastic modulus) for the doughs. An increase in average particle size also increases diameter and spread factor of the cookies but decreases their hardness. A higher percentage of thick particles is more effective to reduce cookie hardness, but a certain percentage of thinner particles is necessary to give cohesion to the dough and to allow formation of the cookies without breaking. Cookies with a larger diameter also presented a darker colour after baking. View Full-Text
Keywords: maize flour; gluten-free; cookie; particle size; sieve maize flour; gluten-free; cookie; particle size; sieve

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Belorio, M.; Sahagún, M.; Gómez, M. Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies. Foods 2019, 8, 83.

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