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In this study the influence of initial water content and the extent of flour thermal pre-treatment on both the dough rheological properties and the sensorial attributes of maize and chickpeas based gluten-free spaghetti were assessed. Results showed that samples with the highest initial water content had the highest values of elongation and shear viscosity, therefore dough with greater extensibility was obtained. Regarding the sensorial properties of non-cooked spaghetti, the overall quality ofdoi:10.4236/fns.2012.34062 fatcat:mu5pqmjrffek3plbheg6nbg2oe