Genotype selection influences the quality of gluten-free bread from maize
| Autor: | Stefano Renzetti, Natalia Palacios-Rojas, Anita R. Linnemann, Onu Ekpa, Vincenzo Fogliano, Aldo Rosales |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Germplasm Maize flour Hybrids 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Gluten-free bread 0404 agricultural biotechnology Food Quality and Design Landraces 010608 biotechnology Corn flour Africa Food Technology Food science Bread making Food Science Mathematics Hybrid VLAG |
| Zdroj: | LWT 125 (2020) LWT, 125 |
| ISSN: | 0023-6438 |
| Popis: | Making bread from maize is a technological challenge due to the poor viscoelastic properties of the dough. Maize germplasm as well as the thermoalkaline processing technique commonly used in Mexico can be harnessed for bread making purposes. We assessed the bread making performance of two maize hybrids, two landraces, and their thermoalkaline processed flour in addition to their blend with high zinc wheat. Significant differences (P ≤ 0.05) were found in physical kernel characteristics such as flotation index, hardness, size and weight. Doughs had a higher consistency, springiness and gumminess than the untreated reference. Landrace L1 (Jala) had a larger specific volume (1.99 mL/g), softer texture (13.10 N) and faster springiness (0.90) but a relatively high staling (1.60), while landrace L2 (Cacahuacintle) and hybrid H1 (CSTH19001) had a lower staling ( |
| Databáze: | OpenAIRE |
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