BACKGROUND: Maize, one of the suitable grains for coeliac consumption, is, together with rice, the most cultivated cereal in the world. However, the inclusion of maize flour in gluten-free bread is a minority and studies are scarce. This paper analyses the influence of different maize flour types and their particle sizes on the quality of two types of bread without gluten (80% and 110% water in the formulation) obtained from them. We also analysed the microstructure of the dough and its behaviour during the fermentation. RESULTS: Finer flours had a lower dough development during fermentation in all cases. Among the different types of flour, those whose microstructure revealed compact particles were those which had higher specific bread volume, especially when the particle size was greater. Among the formulations, the dough with more water gave breads with higher specific volume, an effect that was more important in more compact flours. The higher volume breads had lower values of hardness and resilience. CONCLUSION: The type of corn flour and mainly its particle size influence significantly the dough development of gluten-free bread during fermentation and therefore the final volume and texture of the breads obtained. The flours having coarser particle size are the most suitable for making gluten-free maize bread.
BACKGROUND:Maize, one of the suitable grains for coeliac consumption, is, together with rice, the most cultivated cereal in the world. However, the inclusion of maize flour in gluten-free bread is a minority and studies are scarce. This paper analyses the influence of different maize flour types and their particle sizes on the quality of two types of bread without gluten (80% and 110% water in the formulation) obtained from them. We also analysed the microstructure of the dough and its behaviour during the fermentation. RESULTS: Finer flours had a lower dough development during fermentation in all cases. Among the different types of flour, those whose microstructure revealed compact particles were those which had higher specific bread volume, especially when the particle size was greater. Among the formulations, the dough with more water gave breads with higher specific volume, an effect that was more important in more compact flours. The higher volume breads had lower values of hardness and resilience. CONCLUSION: The type of corn flour and mainly its particle size influence significantly the dough development of gluten-free bread during fermentation and therefore the final volume and texture of the breads obtained. The flours having coarser particle size are the most suitable for making gluten-free maize bread.
Authors: Ana M Calderón de la Barca; M A Patricia Porras-Loaiza; E Abraham Pineda-Díaz; Humberto González-Ríos; Nina G Heredia-Sandoval; Alma R Islas-Rubio Journal: Plant Foods Hum Nutr Date: 2022-08-20 Impact factor: 4.124
Authors: Pedro Revilla; Mara Lisa Alves; Violeta Andelković; Carlotta Balconi; Isabel Dinis; Pedro Mendes-Moreira; Rita Redaelli; Jose Ignacio Ruiz de Galarreta; Maria Carlota Vaz Patto; Sladana Žilić; Rosa Ana Malvar Journal: Front Nutr Date: 2022-01-07
Authors: Jordanna S Monteiro; Priscila Farage; Renata Puppin Zandonadi; Raquel B A Botelho; Livia de L de Oliveira; António Raposo; Faiyaz Shakeel; Sultan Alshehri; Wael A Mahdi; Wilma M C Araújo Journal: Foods Date: 2021-03-13