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
Did someone ever use something like that? Does the dough keep together like a wheat dough? Generally doughs made with corn flour crumble immediately.
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?
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.
Also, the translation into English (via Google) says "mainly suited for making pasta, marginally for other purposes".
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...
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
we always end up converging on the same subjects :-) Good luck and let us know!
i will!
this is where the white corn flour went into:
http://www.thefreshloaf.com/node/24370/boston-brown-quick-fix
c ya!
Freerk