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Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance
ArticleAbstract: Maize is used for bakery and for gluten-free food for coeliac patients. Our objective was assessingPalabras claves:bread, flour, gluten-free bread, maize, rheologyAutores:Cristina M. Rosell, Garzón R., Malvar R.A., Revilla P.Fuentes:scopusEffects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery quality
ArticleAbstract: Maize is used in bakery and gluten free food for celiac patients. The objective of this study was toPalabras claves:gluten-free bread, Maize flour, opaque2, waxy1Autores:Cristina M. Rosell, Garzón R., Malvar R.A., Revilla P.Fuentes:scopusMimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads
ArticleAbstract: Fractionation of soy proteins has proved to produce protein concentrates with viscoelastic propertiePalabras claves:corn starch, gluten-free bread, Hydration, Soy proteins, Structure, β-conglycininAutores:Cristina M. Rosell, Espinosa-Ramírez J., Garzón R., Serna-Saldivar S.O.Fuentes:scopusModifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception
ArticleAbstract: This study evaluated the impact of different gluten-free bread's inner structure on oral processingPalabras claves:Bolus characteristics, gluten-free bread, Oral processing, SENSORY PROPERTIES, StructureAutores:Cristina M. Rosell, Fiszman S., Garzón R., Laguna L., Puerta P., Tárrega A.Fuentes:scopusUnderstanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose
ArticleAbstract: To understand the role of hydrocolloids’ viscosity in developing gluten-free (GF) bread, a range ofPalabras claves:gluten-free bread, HPMC, Hydration, hydrocolloids, texture, ViscosityAutores:Cristina M. Rosell, Garzón R., Morreale F.Fuentes:scopus