Celiac Disease

Crowe, Sheila E.

doi:10.1007/978-1-59745-320-2_6

Cited by 1 publication

(1 citation statement)

References 83 publications

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“…Coeliac disease is an autoimmune disease related to an intolerance of gluten, which affects adults and children. It is treated by restricting gluten-containing food in the diet [1], which significantly increases the demand for gluten-free products. Therefore, to take advantage of this growth, many companies are looking to diversify and develop new products that meet this demand.…”

Section: Introductionmentioning

confidence: 99%

Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies

Belorio

Sahagún

2019

Foods

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The objective of the present study was to analyse the influence of particle size distribution of maize flour in the formulation of gluten-free cookies. Different cookie formulations were made with three distinct maize flour fractions obtained by sieving (less than 80 µm; between 80 and 180 µm; greater than 180 µm). Cookies dimension, texture and colour were evaluated. Flour hydration properties and cookie dough rheology were also measured. Overall, an increase in maize flour particle size decreases the values of water holding capacity (WHC), swelling volume and G’ (elastic modulus) for the doughs. An increase in average particle size also increases diameter and spread factor of the cookies but decreases their hardness. A higher percentage of thick particles is more effective to reduce cookie hardness, but a certain percentage of thinner particles is necessary to give cohesion to the dough and to allow formation of the cookies without breaking. Cookies with a larger diameter also presented a darker colour after baking.

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Section: Introductionmentioning

confidence: 99%