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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
09/11/2020 |
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Data da última atualização: |
23/11/2020 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
COMETTANT-RABANAL, R.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; HIDALGO CHÁVEZ, D. W.; GERMANI, R. |
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Afiliação: |
Raúl Comettant-Rabanal, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; Davy William Hidalgo Chávez, UFRRJ; ROGERIO GERMANI, CTAA. |
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Título: |
Extruded whole grain flours as ingredient for gluten-free bread: rheological evaluation. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
In: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020, virtual. Anais... Saudabilidade na Indústria de Cereais e Panificação. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. 4 p. |
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ISBN: |
978-65-88243-73-2 |
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DOI: |
10.29327/cbcp2020.276130 |
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Idioma: |
Inglês |
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Notas: |
CBCP; 5 a 9 out. |
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Conteúdo: |
Whole grain flours of maize, rice and sorghum were processed by thermoplastic extrusion at 25% of moisture and milled into pre-cooked whole grain fine flours. Their pasting and farinograph properties were determined. The modification caused by extrusion was observed through apparent curve viscosity was observed and compared to their raw profile. The farinograph consistency and water absorption (WA) capacity of the extrusion pre-cooked whole grain flours stood out considerably among the farinographic properties, evidencing the development of outstanding viscoelastic properties. The reduction in the dough development time for all extruded flours, meant low processing cost of energy leading to possible adoption as ingredient by bakery industry of gluten free breads. |
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Palavras-Chave: |
Dough rheology; Farinograph; Paste viscosity; Thermomechanical process. |
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Thesagro: |
Produto de Origem Vegetal; Tecnologia de Alimento. |
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Thesaurus Nal: |
Food technology; Gluten-free foods; Vegetable products. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/217629/1/276130.pdf
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Marc: |
LEADER 01889nam a2200301 a 4500
001 2126389
005 2020-11-23
008 2020 bl uuuu u00u1 u #d
020 $a978-65-88243-73-2
024 7 $a10.29327/cbcp2020.276130$2DOI
100 1 $aCOMETTANT-RABANAL, R.
245 $aExtruded whole grain flours as ingredient for gluten-free bread$brheological evaluation.$h[electronic resource]
260 $aIn: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020, virtual. Anais... Saudabilidade na Indústria de Cereais e Panificação. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. 4 p.$c2020
500 $aCBCP; 5 a 9 out.
520 $aWhole grain flours of maize, rice and sorghum were processed by thermoplastic extrusion at 25% of moisture and milled into pre-cooked whole grain fine flours. Their pasting and farinograph properties were determined. The modification caused by extrusion was observed through apparent curve viscosity was observed and compared to their raw profile. The farinograph consistency and water absorption (WA) capacity of the extrusion pre-cooked whole grain flours stood out considerably among the farinographic properties, evidencing the development of outstanding viscoelastic properties. The reduction in the dough development time for all extruded flours, meant low processing cost of energy leading to possible adoption as ingredient by bakery industry of gluten free breads.
650 $aFood technology
650 $aGluten-free foods
650 $aVegetable products
650 $aProduto de Origem Vegetal
650 $aTecnologia de Alimento
653 $aDough rheology
653 $aFarinograph
653 $aPaste viscosity
653 $aThermomechanical process
700 1 $aCARVALHO, C. W. P. de
700 1 $aASCHERI, J. L. R.
700 1 $aHIDALGO CHÁVEZ, D. W.
700 1 $aGERMANI, R.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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