# The Effects of Three Modified Whole‐Grain Corn Flours on the Quality of European‐Style Bread

## TL;DR

This study shows how modifying whole-grain corn flour can improve the quality and nutritional value of European-style bread.

## Contribution

A novel composite modification strategy combining ultrafine grinding, extrusion puffing, and fermentation is proposed to enhance corn-based bread quality.

## Key findings

- Corn-based bread had 66.75% starch and 9.68% dietary fiber, qualifying as high-fiber.
- Antioxidant activity reached 139.65% DPPH and 52.35% hydroxyl radical scavenging.
- Modified corn flours improved dough properties and resulted in bread with lower glycemic index.

## 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.

The study compared three modification techniques—ultrafine grinding, extrusion puffing, and lactic acid bacteria fermentation—on whole‐grain corn flour for European‐style bread. Modified corn flours improved dough elasticity, cohesion, and bread specific volume while reducing hardness. The resulting corn‐based breads showed higher protein, dietary fiber, and antioxidant activity but lower starch and moisture than wheat‐based bread.