The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Heat-treated corn flour?

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nicodvb's picture
nicodvb

Heat-treated corn flour?

Hi,

I stumbled on this product described  as toasted, very finely milled corn flour, pregelatinized with warm air to permit a better binding of the dough

http://www.tibiona.it/shop/tibiona-product_info-n-Fumetto_Termotrattato_di_Mais_10Kg_BIO-cP-24_40_237-pId-1126.html

Did someone ever use something like that? Does the dough keep together like a wheat dough? Generally doughs made with corn flour crumble immediately.

dwcoleman's picture
dwcoleman

Corn flour contains no gluten at all, normally it's blended with wheat flour for breads.  I'm not sure how blowing warm air over finely milled corn flour would add gluten, maybe its a bad translation?

nicodvb's picture
nicodvb

The purpose of that treatment is to add binding power to the flour, of course not relying on gluten since corn doesn't contain any gluten.

Nickisafoodie's picture
Nickisafoodie

Also, the translation into English (via Google) says "mainly suited for making pasta, marginally for other purposes". 

nicodvb's picture
nicodvb

it's correct. If pasta can be made with that  flour alone the product must have something to permit a better binding. I wonder if it's the same kind of corn flours used to make instant polenta...

freerk's picture
freerk

I think it is Nico:

Just this afternoon I stumbled into exactly the same dilemma. On the hunt for white corn flour I ended up with the two varieties: plain flour and the treated one. The last one had the recipe for polenta on the back! Since I was going to use the flour in a bread, I opted for the plain white corn flour, but now I'm curious; I would be more than happy to get some more gelatinization (phew!) going on in my corn flour...  would it do the dough good?

 

Guess I'll just have to get myself a bag-full and find out :-)

 

greetz

Freerk

nicodvb's picture
nicodvb

we always end up converging on the same subjects :-) Good luck and let us know!

freerk's picture
freerk

i will!

this is where the white corn flour went into:

 

http://www.thefreshloaf.com/node/24370/boston-brown-quick-fix

 

c ya!

 

Freerk