Maize-based gluten-free bread: Influence of processing parameters on sensory and instrumental quality

Food and Bioprocess Technology

Volumn 3, Issue 5, 2010, Pages 707-715

  Brites, Carla ^a   Trigo, Maria João ^a   Santos, Carla ^a   Collar, Concha ^b   Rosell, Cristina M ^b  

^a L INIA   (Portugal)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Blanching; Broa; Gluten free bread; Maize bread; Maize flours; Rheology

Indexed keywords

ASH CONTENTS; BREADMAKING; BREADMAKING PROCESS; CORN STARCH; FERMENTATION PROCESS; GELATINISATION; GLUTEN-FREE; GLUTEN-FREE BREAD; MAIZE BREAD; MAIZE FLOUR; MILLING PROCESS; NATURAL NETWORKS; PROCESSING PARAMETERS; PROCESSING VARIABLES; QUALITY ATTRIBUTES; SPECIFIC VOLUME; TECHNOLOGICAL CHALLENGES; WHEAT FLOURS;

BLANCHING; CARBON DIOXIDE; ELASTICITY; FERMENTATION; GELATION; HYDRAULIC MACHINERY; INDUSTRIAL RESEARCH; RHEOLOGY; TEXTURES; VISCOSITY; WATER CONTENT;

MILLING (MACHINING);

SECALE CEREALE; TRITICUM AESTIVUM; ZEA MAYS;

EID: 77955225336     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0108-4     Document Type: Article

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