Corn flour substitution at pastry production

Abstract

Abstract Being gluten-free, the substitution of corn flour in pastry can affect pastry’s technological and textural properties. This research aimed to determine the effect of corn flour on the physical pastry and to know the right concentration of corn flour, which the panelists prefer. The study was conducted using a randomized block design with three replications. The first treatment was the soaking time of corn kernels at corn flour processing (0 hours and 24 hours), while the second treatment was the concentration of corn flour at pastry processing (0, 30, 40, and 50%). The results showed that the soaking time of corn kernels affected the characteristics of corn flour and pastry. The increasing concentration of corn flour generally decreased the panelists’ preference for pastry. The highest panelists’ preference at 0 hours immersion was the addition of 40% corn flour; with swelling power, moisture content, values of L, a, and b, respectively : 113.72%, 9.02%, 69.51, 5.69 and 27.02. The highest panelists’ preference for 24-hour immersion was the addition of 50% corn flour; with dough development, moisture content, values of L, a, and b, respectively, 114.94%, 8.93%, 70.06, 6.16, 29.78.