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

International Journal of Food Science and Technology

Volumn 52, Issue 4, 2017, Pages 1000-1008

  Garzón, Raquel ^a   Rosell, Cristina M ^a   Malvar, Rosa A ^b   Revilla, Pedro ^b  

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

^b MISIÓN BIOLÓGICA DE GALICIA CSIC   (Spain)

Author keywords

Bread; flour; gluten free bread; maize; rheology

Indexed keywords

BREADMAKING; COLOR; ELASTICITY; FLOTATION; FOOD PRODUCTS; GRAIN GROWTH; HARDNESS; RHEOLOGY;

BREAD; DIFFERENT ORIGINS; FLOTATION INDICES; FLOUR; GLUTEN-FREE BREAD; MAIZE; PASTING TEMPERATURE; WATER BINDING CAPACITY;

GRAIN (AGRICULTURAL PRODUCT);

EID: 85013387699     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13364     Document Type: Article

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