Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality

By C. Brites, M. J. Trigo, Carla S. P. Santos, C. Collar, C. Rosell. 2010

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Cereals for developing gluten-free products and analytical tools for gluten detection (2014, background): “breadmaking (Song and Shin, 2007; Brites et al., 2010). Particle size fractionation of rice flour may be advisable for selecting specific physico-chemical properties (De la Hera et al., 2013). In fact, De la Hera et al (2012) stated that coarser corn flours (>180 μm) provide”
Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts (2012, methodology): “[7] successfully applied broa bread-making technology (Portuguese ethnic bread) for the production of glutenfree maize bread.”
Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies (2012, background): “2008) and in some cases, maize (Brites et al. 2009).”
Cereal landraces for sustainable agriculture. A review (2010, background): “This quality depends on traits not present in the available commercial hybrid cultivars (Brites et al., 2008).”
Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics (2013, background): “Specifically, springiness and stickiness parameters were positively associated to gelatinisation and retrogradation phenomena (Brites et al. 2010).”