EFFECT OF ADDITION OF INSTANT CORN FLOUR IN RHEOLOGICAL CHARACTERISTICS OF WHEAT-FLOUR AND BREADMAKING .3.

The instant corn flour prepared by the hydrothermal process using corn grits soaked in water at room temperature (28-30-degrees-C) for 5 hours and steaming for 1 minute at 118-degrees-C presented characteristics similar to that of flours prepared with grits soaked in water at temperature higher than room temperature and different steaming time (5 and 15 minutes). The addition of instant com flour up of a 25% mixture with wheat flour reduced the peak of maximum viscosity during the heating cycle; however, the final viscosity during the cooling cycle was increased. The water absorption was increased with the of sustitution in die level of wheat flour. Extensibility, maximum resistance and values of area were reduced with an increase in the level of instant com flour in die mixture. However, extension resistance and proportional number were increased. Bread prepared from a mixture of instant com flour and wheat flour showed higher weight with low loaf volume, color and texture of the crumb related to bread wheat.