Nixtamalization of durum wheat and the effect on protein secondary structure, gliadins, dough, and breadmaking quality
The objective of this study was to evaluate new nixtamalization approaches in durum wheat to overcome its rheological characteristics and poor breadmaking quality. To test this possibility, a durum-wheat variety was nixtamalized using either Calcium hydroxide [Ca(OH)2], calcium chloride (CaCl2), and...
| Main Authors: | , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Elsevier
2022
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/129081 |
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