Whole Grain Flour Research Articles

Pasting properties and the baking functionality of whole‐grain wheat flour with different amylose and dietary fibers content

Twenty-five varieties of wheat were used in this study in order to determine the effect of amylose and amylopectin, as well as dietary fibers on the pasting properties and baking functionality of the whole-grain flour. The results were compared to the properties of refined wheat flour. The analyzed samples were divided into six groups based on the amylose content: (1) 11%–14%, (2) 15%–17%, (3) 18%–19%, (4) high amylose (36.5% and 41%), (5) waxy (0%), and 6) refined flour (22%). Amylose influenced viscosity by large, however, variations in pasting properties can as well be attributed to the differences in the non-starch structural components. Variations in solvent retention capacities (SRC) of flours depended primarily on the content of different fiber fractions and proteins. The starch and amylose content had a positive effect on SRC for lactic acid and sucrose, respectively. Furthermore, pasting and functionality are complex properties conditioned by different flour constituents. Novelty impact statement Whole-grain wheat flour, predominantly used in the bakery and confectionery industry, is an important food ingredient that provides a large portion of calories and protein to the everyday diet of many consumers worldwide. Wheat starches with different amylose contents, especially high amylose starches, have the potential to modify the texture and quality of end-use products by enhancing their nutritional functionality. The data on variations in pasting properties of whole-grain wheat flours, as well as their respective solvent retention capacities, can provide guidelines regarding the manufacturing of the most suitable food products from these flours.

Effect of Wholegrain Flour Particle Size in Bread on Glycaemic and Insulinaemic Response among People with Risk Factors for Type 2 Diabetes: A Randomised Crossover Trial

Wholegrain flour produced by roller-milling is predominantly comprised of fine particles, while stoneground flour tends to have a comparatively smaller proportion of fine particles. Differences in flour particle size distribution can affect postprandial glycaemia in people with type 2 diabetes and postprandial insulinaemia in people with and without type 2 diabetes. No prior studies have investigated the effect of wholegrain flour particle size distribution on glycaemic or insulinaemic response among people with impaired glucose tolerance or risk factors for type 2 diabetes. In a randomised crossover study, we tested the 180-min acute glycaemic and insulinaemic responses to three wholegrain breads differing in flour particle size and milling method: (1) fine roller-milled flour, (2) fine stoneground flour, and (3) coarse stoneground flour. Participants (n = 23) were males and females with risk factors for type 2 diabetes (age 55–75 y, BMI >28 kg/m2, completing less than 150 min moderate to vigorous intensity activity per week). Each test meal provided 50 g available carbohydrate, and test foods were matched for energy and macronutrients. There was no significant difference in blood glucose iAUC (incremental area under the curve) between the coarse stoneground flour bread and the fine stoneground flour bread (mean difference −20.8 (95% CI: −51.5, 10.0) mmol·min/L) and between the coarse stoneground flour bread and the fine roller-milled flour bread (mean difference −23.3 (95% CI: −57.6, 11.0) mmol·min/L). The mean difference in insulin iAUC for fine stoneground flour bread compared with the fine roller-milled flour bread was −6.9% (95% CI: −20.5%, 9.2%) and compared with the coarse stoneground flour bread was 9.9% (95% CI: −2.6%, 23.9%). There was no evidence of an effect of flour particle size on postprandial glycaemia and insulinaemia among older people with risk factors for type 2 diabetes, most of whom were normoglycaemic.

Comprehensive proteome analysis of bread deciphering the allergenic potential of bread wheat, spelt and rye

Background/ObjectivesCereal products like flour and bread are known to trigger diseases such as wheat allergy, celiac disease and non-celiac wheat sensitivity (NCWS). Some of these diseases are caused by allergenic proteins, the expression of which might vary depending on the grain type and manufacturing processes. Therefore, we examined the protein composition and abundance of potentially allergenic proteins in flours from bread wheat, spelt and rye, and corresponding breads. Materials and methodsUsing Nano-LC-ESI-MS/MS and label free quantification (LFQ) we analyzed the proteome of six different bread flours (wholegrain and superfine flours from rye, spelt and bread wheat) and 14 bread types (yeast and sourdough fermented breads from all flours and wheat breads plus/minus bread improver). Potentially allergenic proteins in flours and breads were functionally categorized using the Pfam database and relatively quantified by LFQ. ResultsWe could show that almost equal numbers of proteins can be identified in rye- and spelt samples compared to wheat samples using the Uniprot bread wheat protein database, indicating high sequence conservation between cereals. In total, 4424 proteins were identified in the 20 flour and bread samples. The average number of identified proteins in flour (2719 ± 243) was slightly higher than in bread (2283 ± 232; P < 0.001). In wheat- and spelt wholegrain flour higher protein numbers (wheat: 2891 ± 90; spelt: 2743 ± 140) were identified on average than in superfine flour (wheat: 2562 ± 79; P = 0.009; spelt: 2431 ± 140; P = 0.004). Neither the absolute number nor the abundance distribution of potentially allergenic proteins were dependent on the flour type or the fermentation process, but known allergenic proteins like gliadins showed higher relative abundance in spelt- and wheat samples, compared to rye samples. ConclusionWe provide comprehensive proteome data for six flour types and related breads showing that the grain species have greater influence on proteome composition than milling and fermentation processes. Our data indicate that allergenic proteins are not selectively degraded during bread production and are more abundant in bread wheat and spelt compared to rye. SignificanceOur proteomics study revealed that bread contains a number of potentially and proven allergenic proteins. Most likely allergenicity is not dependent on milling or conventional fermentation processes, but on the grain type. Relative abundance of allergenic proteins was higher in spelt- and wheat samples than in rye samples. Considering rye bread as better suited to atopic individuals predisposed to react to cereal allergens, clinical trials are warranted to verify this assumption.

Evaluation of the rheological properties of the dough and the characteristics of the bread with the addition of purple potato

Abstract The aim of this study was to determine the rheological characteristics of the dough at the addition of purple potato powder in different quantities (0-100 g). The wheat flour types 480 and 1250 were used. The rheological characteristics of the dough were determined with the help of Chopin Alveograph analyzing the tensile strength. The rheological measurements were made with the HAAKE RheoWin Mars 40 rheometer and the dough’s viscoelastic modulus was analyzed at the frequency of 1-20 Hz. The bread samples were analyzed in terms of volume, porosity, color and texture. The textural parameters determined with the help of the texturometer were the elasticity, adhesiveness and stickiness of the bread crumb. It has been found that the addition of purple potato dough does not adversely alter the rheological properties of the dough. The elasticity and stickiness of the bread core increases with the increase of potato addition in the case of whole-grain flour. The color of the bread intensifies as the dose of purple potato powder increases.

Development of a Semi-Finished Product from Whole-Grain Flour from Sprouted Grain

Development of a Semi-Finished Product from Whole-Grain Flour from Sprouted Grain

Flat Linear Induction Motor in the Electric Drive of a Milling Plant with Rotating Millstones

Flour is a food product; therefore, it is essential to preserve the maximum minerals and vitamins in its production. The study aims to increase the productivity and energy efficiency of the stone mill electric drive. The paper analyses different motors for the stone mill electric drive and introduces a Flat Linear Induction Motor (FLIM). Its design includes an inductor and a secondary element (rotor), a rotating disk with attached millstones. This motor is simple to manufacture and reliable in operation. The paper considers the rational decisions of the stone mill with the FLIM electric drive. A mathematical model was developed, an experimental milling plant with the FLIM was studied to assess the stone mill efficiency. A FLIM, unlike a rotation motor, involves end effects that can be effectively used in the stone mill, in particular, for millstone vibration during their rotation. Stone mills with the FLIM electric drive will allow launching efficient and energy-saving production machines on the world market for producing whole-grain flour in individual production.

Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling.

Due to climate change sorghum might gain widespread in the Western countries, as the grain is adapted to hot climate. Additionally sorghum contains a notable amount of health-promoting nutrients. However, Western countries do not have a long history of sorghum consumption, and thus little experience in processing it. Milling systems in these areas were mostly developed for wheat or rye milling. In the present work, the effectiveness of sorghum milling when using a stone and a roller milling system (pilot scale) was investigated as well as its impact on the chemical and physical properties of the obtained flour fractions and whole-grain flours. Results showed that both milling systems could be successfully adapted to producing chemically and physically distinct flour and bran fractions from the small sorghum kernels. Fractions with increased bran material that contained higher amounts of ash, protein, fat, total dietary fiber, and total phenolic content but less starch, showed enhanced water absorption indices and water solubility indices. Interestingly, no significant difference was found in the ash and fat content of the different fractions obtained from stone milling. Overall, the study provided information on the production and composition of distinct flour fractions, which offer a wider range of future food applications.

Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals

In this study, the content of Maillard reaction products from its initial, intermediate and final stage (5-hydroxymethylfurfural, α-dicarbonyl compounds, furosine, N-ε-carboxymethyllysine and N-ε-carboxyethyllysine) was measured in sweet cookies made of wholegrain flour of eight genotypes of small-grain cereals (bread wheat, durum wheat, soft wheat, hard wheat, triticale, rye, hulless barley and hulless oat) and four corn genotypes (white-, yellow- and red-colored standard seeded corn and blue-colored popping corn). Furthermore, the effect of the initial content of sugars, total proteins, free and total lysine in flour on the formation of Maillard reaction products was investigated using the principle component analysis. 3-deoxyglucosone was the predominant α-dicarbonyl compound in all cereal cookies and the highest content was measured in those made from flour of different colored corn genotypes (on average, 98.35, 151.28 and 172.85 mg/kg after baking for 7, 10 and 13 min, respectively). Heating dough at 180 °C for 7, 10 and 13 min differently affected the content of 5-hydroxymethylfurfural and α-dicarbonyl compounds in the cereal cookies. The 5-hydroxymethylfurfural content gradually increased, while a reduction in 3-deoxyglucosone content was observed in the cookies baked for 13 min except for those made from soft wheat, hulless oat, red- and blue-colored corn. After 7 min of heating, the content of furosine measured in the cereal cookies reached its maximum (from 320.9 mg/kg in yellow-colored corn-based cookies to 585.7 mg/kg in hulless oat-based cookies), while N-ε-carboxymethyllysine and N-ε-carboxyethyllysine showed the opposite trend. The highest content of advanced glycation end products was detected in cookies also made from hulless oat flour rich in proteins (16.80%) and total lysine (10670.3 mg/kg). The interrelationship analysis showed that the initial content of sugars in flour of cereals affected 5-hydroxymethylfurfural and 3-deoxyglucosone formation in the cookies. In addition, a high correlation between protein-bound Maillard reaction products in the cookies and the total proteins and the total lysine content in the flours was found.

TAHIL VE PSEUDO-TAHILLARIN ISLAK ÖĞÜTME TEKNOLOJİSİ

Öğütmenin amacı; tohumu meydana getiren başlıca kısımları, öğütme yöntemine göre ayırarak, gıda endüstrisi veya diğer endüstrilerde kullanmaktır. Öğütme, genel olarak kuru ve ıslak öğütme olarak sınıflandırılabilir. Islak öğütmede amaç; nişasta, protein, besinsel lif ve ham yağ gibi tohumun başlıca kimyasal bileşenlerini ayırmak iken; kuru öğütmede amaç tanenin anatomik kısımları olan endosperm, ruşeym ve kepeği ayırmaktır. Islak öğütmede her bileşen mümkün olan en saf haliyle ayrılırken; kuru öğütmede, yüksek kalitede rafine veya tam tane unu elde edilir. Islak öğütme, tahıl veya pseudo-tahılların temel bileşenlerini fiziksel, kimyasal, biyokimyasal ve mekanik işlemler ile ayıran endüstriyel bir işlemdir. Islak öğütme, ıslatma işlemi ile başlar, ardından mekanik ayırma işlemi gelir. Islak öğütme işlemi sanayide, çoğunlukla buğday ve mısıra uygulanırken, sorgum, arpa, yulaf ve pirinç gibi tahıllara da uygulanmaktadır. Karabuğday, kinoa ve amarant pseudo-tahıllarının ıslak öğütmesi ile ilgili çalışmalar henüz laboratuvar ölçeğindedir. Tahıl veya pseudo-tahılların ıslak öğütme koşulları tamamen nişasta verimini ve fizikokimyasal özelliklerini etkilemektedir.

Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing.

Grains are important sources of carbohydrates in global dietary patterns. The majority of these carbohydrates, especially in refined-grain products, are digestible. Most carbohydrate digestion takes place in the small intestine where monosaccharides (predominantly glucose) are absorbed, delivering energy to the body. However, a considerable part of the carbohydrates, especially in whole grains, is indigestible dietary fibers. These impact gut motility and transit and are useful substrates for the gut microbiota affecting its composition and quality. For the most part, the profile of digestible and indigestible carbohydrates and their complexity determine the nutritional quality of carbohydrates. Whole grains are more complex than refined grains and are promoted as part of a healthy and sustainable diet mainly because the contribution of indigestible carbohydrates, and their co-passenger nutrients, is significantly higher. Higher consumption of whole grain is recommended because it is associated with lower incidence of, and mortality from, CVD, type 2 diabetes, and some cancers. This may be due in part to effects on the gut microbiota. Although processing of cereals during milling and food manufacturing is necessary to make them edible, it also offers the opportunity to still further improve the nutritional quality of whole-grain flours and foods made from them. Changing the composition and availability of grain carbohydrates and phytochemicals during processing may positively affect the gut microbiota and improve health.

Measuring consumer acceptance of instant fortified millet products using affective tests and auctions in Dakar, Senegal

Small-scale affordable extruders create new opportunities for small enterprise food processors to manufacture nutritionally enhanced products. Still, consumer interest in these products needs to be assessed first. Affective tests with 296 consumers in Dakar, Senegal, evaluated five pearl millet flours: (a) conventional, compared to four instant-porridge flour products; (b) sifted; (c) wholegrain; (d) sifted with premix; (e) wholegrain with micronutrient premix and food-to-food fortified (FtFF). Willingness-to-pay (WTP) was elicited through experimental auctions under two treatments: firstly without information, then with information. Consumers liked FtFF (taste, aroma, appearance) but were indifferent to instant. They did not appreciate wholegrain flour (appearance) or premix (appearance, aroma and taste). Without information, consumers showed no differences in WTP. With information, consumers paid premiums for FtFF (27-30%) (both treatments), and premix (17%), instant (9%), and wholegrain (-10%) (one treatment). Costs of instant, wholegrain and premix products were lower than consumers’ WTP, indicating potential profits, but not those of FtFF. There is a market for instant cereals in Senegal. Consumers require product information in order to compromise on some attributes to benefit from instant, fortified and wholegrain pearl millet products. Manufacture would be cost-effective, but FtFF costs need to be reduced.

Method for producing whole grain product from buckwheat and lentils

The article presents data on the biochemical composition of cereals and legumes, on the basis of which 2 types of grain were selected: buckwheat and lentils. Experimental samples of whole-grain flour from buckwheat and lentil grains with an optimal ratio of starch, fiber, protein, and fat with a grinding size of 400-600 microns are obtained. the recommended technological scheme for processing buckwheat and lentil grains into whole-ground flour is presented.

Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane

Five maize hybrids were used in this research: two yellow and one white dent, sweet hybrid, and yellow popcorn. Five brine recipes with acetic acid were examined, of which two with the addition of potassium sorbate. The brines with preservatives were stable for 16 months without colour changes of the liquid and corn cobs. The pH of brines ranged from 3.39 to 3.89. Canned hybrids ZP 366 and ZP 611k in brine without sugar, and with the addition of potassium sorbate and potassium metabisulfite marked as Number 5, showed the best sensory characteristics. The protein content determined in ZP 366 (9.56 %) and ZP 611k (10.23 %) did not vary significantly compared to whole-grain maize flour, while crude fibre content (7.67 and 6.88 %), and ash content (21.96 and 20.72 %) were significantly higher than in flour (crude fibre: 2.40; 2.64 %, ash:1.35; 1.48 %, respectively). This research will be continued in order to implement preliminary findings and new data on this subject.

Evaluation of bioactive compounds in cereals. Study of wheat, barley, oat and selected grain products.

One of the requirements for proper nutrition and maintenance of good health is to supply the body, through diet, with an appropriately increased quantity of bioactive compounds. With this in mind, modern milling and baking industries keep introducing new types of products. The use of such additives as wholegrain flours and bran in baked products provided the basis for research in this paper. The aim of the study was to conduct a qualitative and quantitative evaluation of marketable wheat, barley and oat grain, used as raw materials to produce dehulled kernels, ground grain, wholemeal flour and wheat flour type 550 (all-purpose or plain flour), as well as wheat bran. Additionally, analyses were performed to determine the chemical composition and contents of nutrients, selected bioactive compounds and antioxidant activity. The studied raw materials in commercial cereal differ in their chemical composition. Dehulling of wheat, barley and oat grains significantly contributed to the reduction of minerals, protein and total dietary fiber (TDF) contents, except for the amount of protein in dehulled wheat and oat grains. Oat bran, in contrast to other oat products, was characterized by the highest contents of minerals, protein, TDF, and the smallest amounts of saccharides and total starch. The lowest content of minerals was recorded in wheat flour type 550. Thermal processes affect the concentration of tocochromanols in the grain, with tocotrienols being more resistant to hydrothermal treatment than tocopherols. Grain dehulling also significantly decreased the total amount of tocochromanols in relation to the original grains. Wheat products differ in the contents of their individual components. They are characterized by high contents of tocochromanols, phenolic compounds and water-extractable arabinoxylans, with the exception of white refined wheat flour, which is mainly a source of saccharides. In the case of barley and oat products, the analysis showed no differences between these product groups. It was also shown that dehulling of barley and oat grain causes statistically significant differences in the contents of nutrients and natural antioxidants.

Разработка системы управления безопасностью процесса производства макаронных изделий

Introduction. New food safety management systems (FSMS) can contribute to safe production of high quality products that meet the current legal and regulatory standards. The research objective was to develop requirements for a new FSMS, which would make it possible to produce quality pasta made from whole-grain flour and vegetable powders. Study objects and methods. The research featured a whole-grain pasta factory, a technological process of vegetable pasta production, and various elements of FSMS. Results and discussion. The article introduces product description and process flow chart for successful development, implementation, and maintenance of a new FSMS of pasta production. It describes potential physical, chemical, and biological hazards, as well as critical processes. The hazard analysis included probability level and severity of consequences. The study revealed the related unacceptable risks and critical control points, as well as their critical limits. Six critical control points were identified at the stages of kneading, pressing, drying, and stabilization. The paper contains a Hazard Analysis and Critical Control Points (HACCP) plan with a full description of the controlled parameters, their critical limits, monitoring systems, and corrective actions. Conclusion. The new HACCP-based safety management system reduces the response time and increases the responsibility of personnel. It reduces possible losses in case of failures or returns as it improves the product quality. The developed FSMS gives new market options and increases the loyalty of consumers and business partners. As a result, the company becomes more efficient in achieving its goals.

Improving wholegrain product quality by selecting lipid-stable wheat varieties

Lipid oxidation is one of the major quality issues of wholegrain wheat flour and products, despite their rich endogenous antioxidants. Diverse wheat germplasm resources are available for industrial production and breeding selection. Therefore, to improve the stability qualities of wholegrain, it is important to study lipid stability of wheat varieties, together with their endogenous antioxidant contents. In this study, 65 wheat varieties were evaluated for their oxidative stabilities under accelerated conditions. Primary and secondary oxidation products, radical scavenging activities, and tocol contents were analyzed to obtain a comprehensive understanding of lipid oxidation in wholegrain flour. The results showed significant diversity of lipid stability in the wheat varieties, with a 30-fold difference in hexanal content after 19 weeks of storage. Varieties, such as ‘Velocity’ and ‘Arina’, with high stability and high antioxidant contents, are potentially better suited for stable wholegrain products. The findings will benefit consumers with better quality wholegrain products.

The Two Faces of Wheat.

Wheat-based foods have been staple foods since about 10,000 years and constitute a major source of energy, dietary fiber, and micronutrients for the world population. The role of wheat in our diet, however, has recently been scrutinized by pseudoscientific books and media reports promoting the overall impression that wheat consumption makes people sick, stupid, fat, and addicted. Consequently, numerous consumers in Western countries have started to question their dietary habits related to wheat consumption and voluntarily decided to adopt a wheat-free diet without a medical diagnosis of any wheat-related disorder (WRD), such as celiac disease, wheat allergy, or non-celiac gluten sensitivity. The aim of this review is to achieve an objective judgment of the positive aspects of wheat consumption as well as adverse effects for individuals suffering from WRDs. The first part presents wheat constituents and their positive nutritional value, in particular, the consumption of products from whole-grain flours. The second part is focused on WRDs that affect predisposed individuals and can be treated with a gluten-free or -reduced diet. Based on all available scientific knowledge, wheat consumption is safe and healthy for the vast majority of people. There is no scientific evidence to support that the general population would benefit from a wheat-free diet.

Labeling and classification of breads, biscuits and toasts sold as wholegrain in Brazil

The objective of this study was to evaluate the labeling and classification of breads, biscuits and toasts declared as wholegrain and to compare them. The cross-sectional and descriptive study was carried in Uberaba, in 2016. Products sold in five supermarkets were classified as processed or ultra-processed according to the NOVA system, which considers the industrial processing employed. The Pan American Health Organization Nutritional Profile Model was used to classify products with excessive amounts of critical nutrients. The products were evaluated for the carbohydrate:fiber ratio recommended by the American Heart Association. A total of 147 products were analyzed: 99 biscuits, 36 breads and 12 toasts. The average number of ingredients in the formulations was 17.3±5.4, so that 100% of the products were classified as ultra-processed. The majority, 64.6%, did not present wholegrain flour as the first ingredient. The declaration of supplementary nutritional information on dietary fiber was present in 49% of the products and 100% complied with the mandatory requirements. Despite that, 53.7% presented excessive levels of sodium and 22.4% and 56.5% had excessive levels of total and saturated fat, respectively. For the criterion of carbohydrate:fiber ratio, 38.7% had a ratio of ≥10:1, mainly biscuits, which is undesirable. All biscuits, breads and toasts sold as "wholegrain" were ultra-processed, with excessive sodium content (breads and toast in general) and fats (most biscuits). Wholegrain flours only accounted for 35.4% of the products and half of the toasts, and most of the biscuits (66.7%) could not be considered a source of fiber.

Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.

Hull-less barley (HLB), especially waxy HLB, contains many physiologically active ingredients; however, its poor processing performance and end-product quality are unfavorable. In this study, 80% waxy or normal HLB wholegrain flour (WGF) and 20% wheat flour were used for baking bread. The farinograph and pasting properties of composite powders, and the nutritional value, textural properties, and in vitro hydrolysis of resultant breads were evaluated. The addition of a high proportion of HLB WGFs significantly increased the nutritional value of breads, especially the β-glucan contents of waxy HLB breads. The addition of HLB WGFs and a suitable amount of wheat gluten led to a lower degree of softening of HLB bread flours but improved its farinograph characteristics, such as higher water absorption rate, development time, stability time, and farinograph quality number. Although the sensory profiles of HLB breads were considerably lower than those of wheat bread, they still received a good overall acceptability from a panel of sensory evaluators. HLB breads, particularly the waxy types, exhibited higher hardness, gumminess, chewiness, and lower specific volume, glycemic index and equilibrium concentration in starch hydrolysis. After baking, the starch crystallinity of dough changed from A to V type, and the relative crystallinity decreased. Overall, waxy HLB breads had more nutritional value than normal HLB breads. Higher β-glucan and total dietary fiber content in HLB might have a positive effect on the nutritional value of the resultant breads. However, high β-glucan and total dietary fiber was also accompanied by a negative effect on the sensory quality and processing performance of the end product. PRACTICAL APPLICATION: The composite flour with 80g hull-less barley wholegrain flour, 20g wheat flour, and 30g wheat gluten can be substituted in breadmaking. Compared to wheat bread, hull-less barley bread exhibited different but acceptable sensory properties and had more nutritional value, particularly the waxy one. Therefore, a high proportion of hull-less barley could be recommended for bread production.

Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes

Gluten-free diets are characterized by being deficient in dietary fibre and minerals. The use of rice or maize wholegrain flours is complicated due to the presence of lipids that cause rancidity in a short period of time. The aim of the work was to make layer cakes using wholegrain maize flours stabilized by different extrusion processes to evaluate their effect on the final quality of the cakes. The viscosity and density of the batter, and specific volume, texture, colour and acceptability of cakes were measured.Extruded wholegrain flours decreased the specific volume (up to 17% less) of cakes and increased hardness (approximately double) compared to the Control and the non-extruded wholegrain cakes. However, cakes made with extruded wholegrain flours obtained better acceptability scores than those made with untreated wholegrain flour (6.04 vs 6.72). The stabilization treatments also reduced the differences in the colour of the cakes between the treatments and the Control. Among the types of stabilized flours, those stabilized at lower temperatures had a batter viscosity and specific volume more similar to those of the Control.