The use of corn starch in panification

Abstract

The advantages and disadvantages of using corn starch in bread making are studied. The effects produced in bread by the addition of conventional com starch were compared with two new types of pregelatinized corn starch. It was concluded that up to 6% of wheat flour may be replaced by starch of common corn without a loss of quality of the bread. It was also concluded that with a simultaneous use of 3 parts of standard corn starch to 1 part of the pregelatinized corn starch, up to 20% of wheat flour may be replaced by such a mixture, without damaging the quality. The baking process was also studied involving a comparison between the methods of long-time fermentation and short-time loafing versus the short-time fermentation and long-time loafing. lt was concluded that the latter was more advantageous.