Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality

Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality

9 pages, 2 figures, 7 tables.-- Published online: 2 July 2008.-- The original publication is available at www.springerlink.com

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Main Authors: Brites, Carla, Trigo, Maria João, Santos, Carla, Collar, Concha, Rosell, Cristina M.
Format: artículo biblioteca
Language:English
Published: Springer 2010-10
Subjects:Maize flours, Blanching, Rheology, Broa, Maize bread, Gluten-free bread,
Online Access:http://hdl.handle.net/10261/26929
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spelling dig-iata-es-10261-269292020-04-07T11:34:05Z Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality Brites, Carla Trigo, Maria João Santos, Carla Collar, Concha Rosell, Cristina M. Maize flours Blanching Rheology Broa Maize bread Gluten-free bread 9 pages, 2 figures, 7 tables.-- Published online: 2 July 2008.-- The original publication is available at www.springerlink.com The performance of maize bread with spongy texture is still a technological challenge due to the absence of a natural network required for holding the carbon dioxide released during the fermentation process. The objective of this research was to investigate the influence of different maize varieties (regional and hybrid), milling process (electric and water mill), formulation and processing variables on the sensory and instrumental (specific volume, texture and colour) quality attributes of corn bread. For that purpose, the traditional breadmaking process applied to the development of the ethnic Portuguese bread (broa) obtained from composite maize–rye–wheat flour was modified to produce gluten-free broa. Significant differences (P  < 0.05) between regional and hybrid maize were detected in terms of protein, amylose, and maximum, minimum and final viscosities as evaluated by Rapid Visco Analyser. Concerning the effect of milling process, the grinding in a water mill occurs at slower rate than it does in the electrical mill, in consequence the flour from water milling had lower ash content and higher maximum, minimum and final viscosities than the one obtained from electrical milling. An important point in the breadmaking process was the flour blanching that resulted in doughs with higher consistency, adhesiveness, springiness and stickiness as measured by texture analyser, due to the partial gelatinisation of the corn starch. Baking assays demonstrated sensory preference for regional in detriment of hybrid maize varieties for traditional broa production. Breadmaking technology could be satisfactorily applied to produce gluten-free broa. financial support of the joint research program between the Spanish/Portugal Scientific Research Council (CSIC, Spain; Grices, Portugal); Comisión Interministerial de Ciencia y Tecnología Project (MCYT, AGL2005-05192-C04-01) and Programa Operacional Ciência e Inovação (PPCDT/AGR/57994/2004). Peer reviewed 2010-08-10T08:31:45Z 2010-08-10T08:31:45Z 2010-10 artículo http://purl.org/coar/resource_type/c_6501 Food and Bioprocess Technology 3 (5): 707-715 (2010) 1935-5130 http://hdl.handle.net/10261/26929 10.1007/s11947-008-0108-4 en http://dx.doi.org/10.1007/s11947-008-0108-4 open 250565 bytes application/pdf Springer
institution IATA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-iata-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del IATA España
language English
topic Maize flours
Blanching
Rheology
Broa
Maize bread
Gluten-free bread
Maize flours
Blanching
Rheology
Broa
Maize bread
Gluten-free bread
spellingShingle Maize flours
Blanching
Rheology
Broa
Maize bread
Gluten-free bread
Maize flours
Blanching
Rheology
Broa
Maize bread
Gluten-free bread
Brites, Carla
Trigo, Maria João
Santos, Carla
Collar, Concha
Rosell, Cristina M.
Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality
description 9 pages, 2 figures, 7 tables.-- Published online: 2 July 2008.-- The original publication is available at www.springerlink.com
format artículo
topic_facet Maize flours
Blanching
Rheology
Broa
Maize bread
Gluten-free bread
author Brites, Carla
Trigo, Maria João
Santos, Carla
Collar, Concha
Rosell, Cristina M.
author_facet Brites, Carla
Trigo, Maria João
Santos, Carla
Collar, Concha
Rosell, Cristina M.
author_sort Brites, Carla
title Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality
title_short Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality
title_full Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality
title_fullStr Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality
title_full_unstemmed Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality
title_sort maize-based gluten-free bread: influence of processing parameters on sensory and instrumental quality
publisher Springer
publishDate 2010-10
url http://hdl.handle.net/10261/26929
work_keys_str_mv AT britescarla maizebasedglutenfreebreadinfluenceofprocessingparametersonsensoryandinstrumentalquality
AT trigomariajoao maizebasedglutenfreebreadinfluenceofprocessingparametersonsensoryandinstrumentalquality
AT santoscarla maizebasedglutenfreebreadinfluenceofprocessingparametersonsensoryandinstrumentalquality
AT collarconcha maizebasedglutenfreebreadinfluenceofprocessingparametersonsensoryandinstrumentalquality
AT rosellcristinam maizebasedglutenfreebreadinfluenceofprocessingparametersonsensoryandinstrumentalquality
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