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Evaluation of the quality of nixtamalized maize flours for tortilla production with a new Mixolab protocol
ArticleAbstract: Background and objectives: Nixtamalized maize flours (NMF) are convenient products to obtain an arraPalabras claves:MIXOLAB, nixtamalized dough rheology, nixtamalized maize flour, Tortillas, water absorptionAutores:Cristina M. Rosell, Espinosa-Ramírez J., Pérez-Carrillo E., Serna-Saldivar S.O.Fuentes:scopusEffect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads
ArticleAbstract: Wheat flour was partially replaced with 15% of 1) whole (WCH); 2) germinated (GCH); or 3) selenium-gPalabras claves:chickpeas, germination, protein quality, selenium, Yeast-leavened breadAutores:Diego Esteban Panata-Saquicilí, Guardado-Félix D., Marco A. Lazo-Vélez, Pérez-Carrillo E., Serna-Saldivar S.O.Fuentes:scopusImpact of preharvest and controlled sprouting on wheat and bread quality
Book PartAbstract: Preharvest sprouting (PHS) is the undesirable germination of mature wheat that occurs in the field bPalabras claves:Breadmaking, Controlled germination, Hydrolytic enzymes, Phytochemicals, Preharvest sprouting, selenium, WheatAutores:Espinosa-Ramírez J., Marco A. Lazo-Vélez, Pérez-Carrillo E., Serna-Saldivar S.O.Fuentes:googlescopus