The objective of the present study was to analyse the influence of particle size distribution
of maize flour in the formulation of gluten-free cookies. Different cookie formulations were made
with three distinct maize flour fractions obtained by sieving (less than 80 m; between 80 and 180 m;
greater than 180 m). Cookies dimension, texture and colour were evaluated. Flour hydration
properties and cookie dough rheology were also measured. Overall, an increase in maize flour
particle size decreases the values of water holding capacity (WHC), swelling volume and G’ (elastic
modulus) for the doughs. An increase in average particle size also increases diameter and spread
factor of the cookies but decreases their hardness. A higher percentage of thick particles is more
effective to reduce cookie hardness, but a certain percentage of thinner particles is necessary to give
cohesion to the dough and to allow formation of the cookies without breaking. Cookies with a larger
diameter also presented a darker colour after baking.
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