Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins

Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins

This work aimed to examine the rheological properties and structural features of newly developed gluten-free doughs with maize (M), field bean (FB), maize-filed bean (MFB), and maize-field bean improved with hydrothermally-treated maize (IMFB), and compare them with soft wheat (SW) dough as a contro...

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Bibliographic Details
Main Authors: Awatif Fetouhi, Agnieszka Sujak, Leila Bentallah, Agnieszka Nawrocka, Monika Szymańska-Chargot, Marta Tomczyńska-Mleko, Agnieszka Wójtowicz, Mohammed Nasreddine Zidoune
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2021-05-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
gluten-free dough
maize
field bean
non-gluten proteins
pasting properties
protein secondary structure
ft-raman spectroscopy
Online Access:http://journal.pan.olsztyn.pl/Development-of-New-Gluten-Free-Maize-Field-Bean-Bread-Dough-Relationships-Between,135800,0,2.html
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