Food and Fermentation Industries >

2026 , Vol. 52 >Issue 13: 318 - 326

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044342

Effects of physically modified corn flour on the physicochemical properties of corn dough and frozen storage stability of corn dumplings

  • ZHANG Liang ,
  • HU Yajie ,
  • SHI Qingyang ,
  • SONG Mengdi ,
  • ZENG Jie ,
  • GAO Haiyan ,
  • YANG Bo ,
  • WANG Haiying
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  • 1(School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China)
    2(College of Tourism, Xinyang Vocational and Technical College, Xinyang 464000, China)
    3(Yanjin Keming Wugu Daochang Food Co.Ltd., Xinxiang 453200, China)
    4(Xinxiang Fuyuan Food Co.Ltd., Xinxiang 453300, China)

Received date: 2025-08-29

  Revised date: 2025-12-18

  Online published: 2026-07-31

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Abstract

After adding modified corn flour to corn flour to form a mixed flour, the peak viscosity, minimum viscosity, final viscosity, setback value, and breakdown value of the corn mixed flour all significantly decreased with the increase in the amount of modified corn flour added.Except for the gelatinization temperature of extruded expanded corn flour, which decreased with the increase of the addition amount, the gelatinization temperatures of the other three modified corn flours increased with the increase of the addition amount.The relaxation time, weakly bound water content, free water content, L*value, and hardness of the modified corn dough decreased with the increase of the addition amount, while the bound water content, elasticity, cohesiveness, and b* value increased.Among all the modified doughs, the dough with 60% extruded expanded corn flour had the most uniform structure, the best formability, and the best dough quality.The hardness, adhesiveness, frozen water content, and L* value of the dumpling wrappers and steamed corn dumplings made from extruded expanded corn flour significantly increased with the extension of the frozen storage time, while the elasticity and cohesiveness significantly decreased.The freeze cracking rate and water loss rate of the steamed corn dumplings significantly increased.The frozen water content increased by 5.58 percentage points, and the freeze cracking rate increased to 62.2% after 20 days of frozen storage, and the water loss rate increased to 7.99%.According to the sensory evaluation results, the steamed corn dumplings had better eating quality when consumed within 0-5 days of frozen storage.With the extension of the frozen storage time, due to the growth and recrystallization of ice crystals, the internal structure of the steamed corn dumpling wrappers was severely damaged, and the quality deteriorated.

Key words： corn flour; physical modification; steamed corn dumplings; steamed corn dumpling wrappers; frozen storage

Cite this article

ZHANG Liang , HU Yajie , SHI Qingyang , SONG Mengdi , ZENG Jie , GAO Haiyan , YANG Bo , WANG Haiying . Effects of physically modified corn flour on the physicochemical properties of corn dough and frozen storage stability of corn dumplings[J]. Food and Fermentation Industries, 2026 , 52(13) : 318 -326 . DOI: 10.13995/j.cnki.11-1802/ts.044342

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