RT info:eu-repo/semantics/article
T1 Influence of flour particle size distribution on the quality of maize gluten-free cookies
A1 Belorio, Mayara
A1 Sahagún Carabaza, Marta
A1 Gómez Pallarés, Manuel
K1 Galletas - Industria y comercio - Calidad - Control
K1 Harina - Análisis
K1 Gluten - Alimentación
K1 Maíz
K1 Preparación de alimentos
K1 3309 Tecnología de Los Alimentos
AB The objective of the present study was to analyse the influence of particle size distributionof maize flour in the formulation of gluten-free cookies. Different cookie formulations were madewith three distinct maize flour fractions obtained by sieving (less than 80  m; between 80 and 180  m;greater than 180  m). Cookies dimension, texture and colour were evaluated. Flour hydrationproperties and cookie dough rheology were also measured. Overall, an increase in maize flourparticle size decreases the values of water holding capacity (WHC), swelling volume and G’ (elasticmodulus) for the doughs. An increase in average particle size also increases diameter and spreadfactor of the cookies but decreases their hardness. A higher percentage of thick particles is moreeffective to reduce cookie hardness, but a certain percentage of thinner particles is necessary to givecohesion to the dough and to allow formation of the cookies without breaking. Cookies with a largerdiameter also presented a darker colour after baking.
PB MDPI
SN 1999-4907
YR 2019
FD 2019
LK https://uvadoc.uva.es/handle/10324/50069
UL https://uvadoc.uva.es/handle/10324/50069
LA eng
NO Forests, 2019, Vol. 8, Nº. 2, 9 pp.
NO Producción Científica
DS UVaDOC
RD 22-nov-2024