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

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.