Corn gluten meal is an underutilized byproduct due to its hydrophobic nature although it contains high amount of protein. The primary objectives of this study were to enhance the water holding capacity of this protein-rich byproduct with microfluidization technique and use it in bread-making formulations instead of gluten with the addition of different supplements. The increase in stability, surface area, and consequently water holding capacity with microfluidization resulted in the formation of compatible and homogeneous dough structure for gluten-free bread formulations. The dough exhibited linear viscoelastic behavior at strains lower than 0.5%. Elastic moduli were higher than viscous moduli for all formulations, meaning solid-like behavior. The addition of xanthan and citrus fiber resulted in higher moduli values. The decrease in particle size and the emergence of new tissues resulted in revealing of carotenoids like lutein and zeaxanthin, responsible for the yellow color of corn gluten meal. The breads produced from microfluidized samples had 1.19–1.27 times higher specific volumes than untreated samples of the same formulation. Similar improvements (1.03–1.22) were obtained with the addition of xanthan and citrus fiber. Both microfluidization treatment and the addition of supplements led to lower hardness, and higher cohesiveness and springiness values.

玉米面筋粉虽然含有大量蛋白质，但由于其疏水性，因此未得到充分利用。这项研究的主要目的是通过微流化技术来提高这种富含蛋白质的副产物的持水量，并将其用于面包制作配方中，而不是添加不同补充剂的面筋。稳定性，表面积的增加以及随之而来的微流化的持水量的增加导致形成了无麸质面包配方的相容且均匀的面团结构。面团在低于0.5％的应变下表现出线性粘弹性。对于所有制剂，弹性模量均高于粘性模量，这意味着类似固体的行为。黄原胶和柑橘纤维的添加导致更高的模量值。颗粒大小的减小和新组织的出现导致显示出诸如叶黄素和玉米黄质的类胡萝卜素，导致了玉米蛋白粉的黄色。用微流化样品制成的面包比体积是相同配方未经处理的样品的1.19-1.27倍。添加黄原胶和柑橘纤维也获得了类似的改善（1.03-1.22）。微流化处理和添加补充剂均导致较低的硬度，较高的内聚力和弹性值。添加黄原胶和柑橘纤维也获得了类似的改善（1.03-1.22）。微流化处理和添加补充剂均导致较低的硬度，较高的内聚力和弹性值。添加黄原胶和柑橘纤维也获得了类似的改善（1.03-1.22）。微流化处理和添加补充剂均导致较低的硬度，较高的内聚力和弹性值。