Influence of maize flour particle size on gluten-free breadmaking
Food Technology Area, E.T.S. Ingenierías Agrarias, Valladolid University, Ed. La Yutera, Avd. Madrid 44, 34004 Palencia, Spain. Journal of the Science of Food and Agriculture
(Impact Factor: 1.71).
03/2013; 93(4). DOI: 10.1002/jsfa.5826
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.
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.
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.
Available from: Guangzhong Luan
- "In recent years, maize flours have deepened understanding of the development of gluten-free products for people with coeliac disease, whom are intolerant to certain peptides present in gluten, a protein found in the endosperm of some cereals such as wheat, barley and rye (de la Hera et al., 2013a). It is well known that the milling process and the resulting particle size distribution of cereal flours affects the quality characteristics of the food product (Bolade et al., 2009; de la Hera et al., 2013a). In the present study, the maize grit was ground at various time intervals to produce maize flour with different particle diameters, then the effect of particle size, main composition, protein components, molecular weight (Mw) distribution of corn protein, gelatinization and pasting properties, and the functional characteristics such as gelatinization degree, hydration capacity, water solubility index and water absorption index were investigated. "
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ABSTRACT: The particle size of maize flour has a significant effect on its functional and physicochemical properties. In this study, maize grits were ground for various time intervals (3.5, 4, 5, 6, 10 and 14 min), and grinding effects on compositional, functional and physicochemical properties of maize flour were evaluated by using rapid visco analyzer (RVA), differential scanning calorimeter (DSC), sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and other chemical methods. The results showed that grinding could effectively pulverize the flour particles. As particle size decreases, the damaged starch and amylose content, gelatinization degree, hydration capacity, water solubility index and water absorption index were significantly (P < 0.05) increased. Grinding caused reduction in trough viscosity, final viscosity and peak time and an increase in peak viscosity and breakdown of maize flours. The starch isolated from different time treated maize flour exhibited a decrease in transition gelatinization temperature (To, Tp and Tc) and gelatinization enthalpy, whereas grinding treatments have no effects on protein content and protein primary structure of maize flour. Grinding treatment changes in the damaged granules and particle size distribution are responsible for the different maize flour properties.
- "In this study the gluten-free bread was produced with a limited extent (10% increase) of water addition. De la Hera et al. (2013) and Gómez et al. (2013) used two different amounts of water addition in the preparation of gluten-free bread supplemented with hydroxypropylmethylcellulose. Most previous work focuses on improving the properties of gluten-free bread with a variety of recipes and also technological additives. "
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ABSTRACT: In this paper, we propose for the first time
a description (regression and canonical form) of the changes in the
physical properties of several types of natural gluten-free bread
produced with different amounts of water in the recipe. Five types
of bread, made of corn flour (100%), rice flour (100%), corn and
rice flour (50:50%), buckwheat, corn, and rice flour (30:35:35%),
were investigated. It has been noticed that, by changing the
amount of water addition to the dough, it is possible to significantly
affect the quality of different types of natural gluten-free bread.
Addition of water from 80 to 120% of flour mass, resulted in significant
changes in the quality of bread. Bread made of corn flour
required the largest amount of water addition (120%); however,
bread made of rice flour was characterized by a better quality with
the lowest amount of water addition (80%), while bread made
of corn and rice flour and buckwheat, corn, and rice flour were
characterized by the best quality when the amount of water addition
was 90%. Changes in the physical properties of bread were
described as second degree polynomial regression equations or by
linear regression and the canonical form was proposed
Available from: Petra J Rydén
- "GF mixes are used as alternatives to ordinary flour when baking or
preparing different dishes at home. Since GF mixes have different baking properties compared
with ordinary flour(
), some new knowledge and skills will be needed when baking. "
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ABSTRACT: A dietary survey was performed during a large screening study in Sweden among 13-year-old adolescents. The aim was to study how the intake of food groups was affected by a screening-detected diagnosis of coeliac disease (CD) and its gluten-free (GF) treatment. Food intake was reported using a FFQ, and intake reported by the adolescents who were diagnosed with CD was compared with the intake of two same-aged referent groups: (i) adolescents diagnosed with CD prior to screening; and (ii) adolescents without CD. The food intake groups were measured at baseline before the screening-detected cases were aware of their CD, and 12-18 months later. The results showed that food intakes were affected by screen-detected CD and its dietary treatment. Many flour-based foods were reduced such as pizza, fish fingers and pastries. The results also indicated that bread intake was lower before the screened diagnosis compared with the other studied groups, but increased afterwards. Specially manufactured GF products (for example, pasta and bread) were frequently used in the screened CD group after changing to a GF diet. The present results suggest that changing to a GF diet reduces the intake of some popular foods, and the ingredients on the plate are altered, but this do not necessarily include a change of food groups. The availability of manufactured GF replacement products makes it possible for adolescents to keep many of their old food habits when diagnosed with CD in Sweden.
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