Influence of maize flour particle size on gluten-free breadmaking

Journal of the Science of Food and Agriculture

Volumn 93, Issue 4, 2013, Pages 924-932

  De la Hera, Esther ^a   Talegón, María ^a   Caballero, Pedro ^a   Gómez, Manuel ^a  

^a UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

Gluten free bread; Maize; Microstructure; Particle size; Rheofermentometer

Indexed keywords

GLUTEN; WATER;

ARTICLE; BREAD; FERMENTATION; FLOUR; GLUTEN FREE DIET; HARDNESS; HUMAN; MAIZE; PARTICLE SIZE; PLANT SEED;

BREAD; DIET, GLUTEN-FREE; FERMENTATION; FLOUR; GLUTENS; HARDNESS; HUMANS; PARTICLE SIZE; SEEDS; WATER; ZEA MAYS;

ZEA MAYS;

EID: 84874022347     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5826     Document Type: Article

References (25)

1. Rodrigo L, Coeliac disease. World J Gastroenterol 12: 6585-6593 (2006).
2. Green PHR and Cellier MDB, Coeliac disease. New Engl J Med 357: 1731-1743 (2007).
3. Di Sabatino A and Corazza GR, Coeliac disease. Lancet 373: 1480-1493 (2009).
4. Biesiekierski JR, Newnham ED, Irving PM, Barrett JS, Haines M, Doecke JD, et al, Gluten causes gastrointestinal symptoms in subjects without coeliac disease: A double-blind randomized placebo-controlled trial. Am J Gastroenterol 106: 508-514 (2011).
5. Jongh G, Formation of dough and bread structures. 1. Ability of starch to form structures, and improving effect of glyceryl monostearate. Cereal Chem 38: 140-152 (1961).
6. Anton AA and Artfield SD, Hydrocolloids in gluten-free breads: A review. Int J Food Sci Nutr 59: 11-23 (2008).
7. Nunes MHB, Moore MM, Ryan LAM and Arendt EK, Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters. Eur Food Res Technol 228: 633-642 (2009).
8. Rosell CM, Enzymatic manipulation of gluten-free breads, in Gluten-Free Food Science and Technology, ed. by Gallagher E. Wiley-Blackwell, Oxford, pp. 83-98 (2009).
9. Moroni AV, Dal Bello F and Arendt EK, Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue? Food Microbiol 26: 676-684 (2009).
10. Schober TJ, Manufacture of gluten-free specialty breads and confectionery products, in Gluten-Free Food Science and Technology, ed. by Gallagher E. Wiley-Blackwell, Oxford, pp. 130-180 (2009).
11. Alvarez-Jubete L, Arendt EK and Gallagher E, Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trend Food Sci Technol 21: 106-113 (2010).
12. Demirkesen I, Mert B, Sumnu G and Sahin S, Utilization of chestnut flour in gluten-free bread formulations. J Food Eng 101: 329-336 (2010).
13. Pruska-Kedzior A, Kedzior Z, Goracy M, Pietrowska K, Przybylska A and Spychalska K, Comparison of rheological, fermentative and baking properties of gluten-free dough formulations. Eur Food Res Technol 227: 1523-1536 (2008).
14. Minarro B, Normahomed I, Guamis B and Capellas M, Influence of unicelular protein on gluten-free bread characteristics. E Food Res Technol 231: 171-179 (2010).
15. Brites C, Trigo MJ, Santos C, Collar C and Rosell CM, Maize-based gluten-free bread: Influence of processing parameters on sensory and instrumental quality. Food Bioprocess Technol 3: 707-715 (2010).
16. Song JY and Shin M, Effects of soaking and particle sizes on the properties of rice flour and gluten-free rice bread. Food SciBiotechnol 16: 759-764 (2007).
17. Moreira R, Chenlo F, Torres MD and Prieto DM, Influence of the particle size on the rheological behaviour of chestnut flour doughs. J Food Eng 100: 270-277 (2010).
18. American Association of Cereal Chemists, Approved Methods of Analysis, 11th edition. Methods: 44-15.02 (moisture), 46-30.01 (protein), 10-91.01 (cake symmetry and volume index). American Association of Cereal Chemists, St Paul, MN (2012).
19. McCarthy DF, Gallagher E, Gormley TR, Schober TJ and Arendt EK, Application of response surface methodology in the development of gluten-free bread. Cereal Chem 82: 609-615 (2005).
20. Czuchajowska Z and Pomeranz Y, Gas-formation and gas retention 1. The system and methodology. Cereal Food World 38: 499-503 (1993).
21. Yuan J and Flores RA, Laboratory dry-milling performance of white corn: Effect of physical and chemical corn characteristics. Cereal Chem 73: 574-578 (1996).
22. Lawton JW and Wilson CM, Proteins of the kernel, in Corn, Chemistry and Technology, 2nd edition, ed. by White PJ and Johnson LA. AACC, St Paul, MN, pp. 313-354 (2007).
23. Quackenbush FW, Corn carotenoids: Effect of temperature and moisture on losses during storage. Cereal Chem 40: 266-269 (1963).
24. Narváez-González ED, Figueroa-Cárdenas JD, Taba S and Rincón-Sánchez F, Kernel microstructure of Latin American races of maize and their thermal and rheological properties. Cereal Chem 83: 605-610 (2006).
25. Watson SA, Description, development, structure, and composition of the corn kernel, in Corn, Chemistry and Technology, 2nd edition, ed. by White PJ and Johnson LA. AACC, St Paul, MN, pp. 69-106 (2007).