Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 562270
Title Genotype selection influences the quality of gluten-free bread from maize
Author(s) Ekpa, Onu; Palacios-Rojas, Natalia; Rosales, Aldo; Renzetti, Stefano; Fogliano, Vincenzo; Linnemann, Anita R.
Source Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 125 (2020). - ISSN 0023-6438
DOI https://doi.org/10.1016/j.lwt.2020.109214
Department(s) Food Quality and Design
Food Technology
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2020
Keyword(s) Africa - Gluten-free bread - Hybrids - Landraces - Maize flour
Abstract

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 (<0.50). The specific volume and softness of bread reduced in all thermoalkaline processed flours. Genotypes demonstrated significantly different performances during bread making, indicating that the choice of maize genotype significantly affected the final product. Thermoalkaline processed flour did not seem to improve bread quality, hence its application in bread making requires further study.

Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.