ArticleFood science & nutrition2026
The Effects of Three Modified Whole-Grain Corn Flours on the Quality of European-Style Bread.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed.
- The Effects of Three Modified Whole-Grain Corn Flours on the Quality of European-Style Bread.Food science & nutrition · 2026Article
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3 authors.
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Abstract
This study investigated the effects of three modification strategies-ultrafine grinding (UGCF), extrusion puffing (ECF), and lactic acid bacteria fermentation (LFCF)-on whole-grain corn flour and their combined application in European-style bread. A composite premixed flour system was optimized through single-factor experiments and an L9 orthogonal design. The optimal formulation consisted of 2.5% ECF, a 5:5 UGCF:LFCF ratio, 7.5% vital wheat gluten, and 45% wheat flour. The resulting corn-based European-style bread exhibited a starch content of 66.75% and a dietary fiber content of 9.68%, qualifying it as a high-fiber product. Antioxidant activity was markedly enhanced, with DPPH and hydroxyl radical scavenging rates reaching 139.65% and 52.35%, respectively. In vitro digestion analysis showed starch hydrolysis degree of approximately 48% after 180 min, accompanied by increased resistant starch content and a calculated glycemic index of 67.45, classifying the product as a medium-GI food, suggesting an optimal consumption period within 3 days. Overall, the composite modification strategy enabled the development of corn-based European-style bread with improved nutritional attributes, enhanced antioxidant activity, and moderated starch digestibility.
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