Shows enhanced gluten-free dough quality using corn flour and microwave-modified zein, suggesting new methods for better gluten-free products.
• This study utilized microwave-modified zein and tailored particle size corn flour to engineer gluten-free-dough. • Microwave treatment combined with glacial acetic acid was employed to regulate the structure and cross-linking capacity of zein. • Reduction of corn flour particle size significantly enhanced protein–starch interfacial interactions and structural compactness of dough. • Fine starch particles enhance protein–starch interactions.
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Liu et al. (2026) studied this question.
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