Data/hora: 04/06/2024 09:07:45

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	25/10/2022	
Data da última atualização: 	11/12/2022	
Autoria: 	GUIMARÃES, M. R. M.; ASCHERI, J. L. R.; STEPHAN, M. P.; VARGAS-SOLÓRZANO, J. W.; CARVALHO, C. W. P. de.	
Afiliação: 	MYLENA RAFAELLE MACIEL GUIMARÃES, UFRRJ; JOSE LUIS RAMIREZ ASCHERI, CTAA; MARILIA PENTEADO STEPHAN, CTAA; JHONY WILLIAN VARGAS-SOLÓRZANO; CARLOS WANDERLEI PILER DE CARVALHO, CTAA.	
Título: 	Effect of the extrusion precooking and chickpea flour addition on gluten-free and vegan breads.	
Ano de publicação: 	2022	
Fonte/Imprenta: 	In: CONGRESSO BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2., 2022, Tecnologia e inovação em pauta: desafios na indústria de cereais e panificação. Anais... Sete Lagoas: Universidade Federal de São João del-Rei, 2022.	
Idioma: 	Inglês	
Notas: 	15 a 19 agosto 2022. CBCP.	
Conteúdo: 	Nowadays, there is a growing market for gluten-free baked goods for vegans. Usually, thedough viscoelasticity to make gluten-free breads is achieved with ingredients derived from animal origin (egg and milk). The objective of this study was to evaluate the effect of chickpea flour addition (X1: 10%, 20%, and 30%) and the use of flours’ blend based on white rice (X2: raw and precooked by extrusion) in the preparation of breads free of gluten, egg and milk ingredients. Breads made with raw flour had a higher specific volume, regardless of chickpea flour addition. Hardness and gumminess were higher in breads produced with raw flour and 20% X1. On the other hand, breads made with precooked flour and 10% X1 were more cohesive. The differences found in the treatments could be attributed to the combined action of the proteic fraction subjected to various degrees of modification during the extrusion cooking process. The bread made with raw flour and 20% X1presented the most uniform crumb.	
Palavras-Chave: 	Bakery product; Extrusion cooking; Gluten-free bread; Vegan product.	
Thesagro: 	Tecnologia de Alimento.	
Thesaurus Nal: 	Food technology.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1147734/1/516939.pdf	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (15375-1) - UPC - AA - DD -  -  -  - DIS