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Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance

AutorGarzón, Raquel ; Rosell, Cristina M. ; Malvar, Rosa A.; Revilla, Pedro
Palabras claveBread
Flour
Gluten-free bread
Maize
Rheology
Fecha de publicación22-feb-2017
EditorJohn Wiley & Sons
CitaciónInternational Journal of Food Science and Technology (2017) 52 (4):1000-1008
ResumenMaize is used for bakery and for gluten-free food for coeliac patients. Our objective was assessing diversity for dough rheology and breadmaking in maize with different origins, grain types and growth cycles. Endosperm type affected bread crumb colour having dent maize higher L* and a* and instant recovery speed. Population origin affected flotation index, onset pasting temperature, bread crumb colour, hardness and instant recovery speed. Finally, growth cycle affected flotation index, crumb colour L* and a* and cohesiveness. Water-binding capacity, crumb colour and hardness were the most discriminative parameters for maize. The maize population Andaluz/Daxa was the less distant from wheat parameters, and Tremesino was the most different.
Versión del editorhttp://dx.doi.org/10.1111/ijfs.13364
URIhttp://hdl.handle.net/10261/147069
DOI10.1111/ijfs.13364
ISSN0950-5423
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