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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
25/10/2022 |
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Data da última atualização: |
11/12/2022 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
GUIMARÃES, M. R. M.; ASCHERI, J. L. R.; STEPHAN, M. P.; VARGAS-SOLÓRZANO, J. W.; CARVALHO, C. W. P. de. |
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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. |
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Título: |
Effect of the extrusion precooking and chickpea flour addition on gluten-free and vegan breads. |
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Ano de publicação: |
2022 |
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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. |
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Idioma: |
Inglês |
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Notas: |
15 a 19 agosto 2022. CBCP. |
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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. |
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Palavras-Chave: |
Bakery product; Extrusion cooking; Gluten-free bread; Vegan product. |
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Thesagro: |
Tecnologia de Alimento. |
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Thesaurus Nal: |
Food technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1147734/1/516939.pdf
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Marc: |
LEADER 01944nam a2200241 a 4500
001 2147734
005 2022-12-11
008 2022 bl uuuu u00u1 u #d
100 1 $aGUIMARÃES, M. R. M.
245 $aEffect of the extrusion precooking and chickpea flour addition on gluten-free and vegan breads.$h[electronic resource]
260 $aIn: CONGRESSO BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2., 2022, Tecnologia e inovação em pauta: desafios na indústria de cereais e panificação. Anais... Sete Lagoas: Universidade Federal de São João del-Rei$c2022
500 $a15 a 19 agosto 2022. CBCP.
520 $aNowadays, 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.
650 $aFood technology
650 $aTecnologia de Alimento
653 $aBakery product
653 $aExtrusion cooking
653 $aGluten-free bread
653 $aVegan product
700 1 $aASCHERI, J. L. R.
700 1 $aSTEPHAN, M. P.
700 1 $aVARGAS-SOLÓRZANO, J. W.
700 1 $aCARVALHO, C. W. P. de
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| 1. |  | GOMES, L. de C.; CHAGAS, E. C.; CRESCENCIO, R.; PESSOA, M. A.; SILVA, A. L. F. da; CARVALHO, E. da S.; ANDRADE JUNIOR, G. de; BRITO, M. V. T. de; PORTO, M. S. A. do. Validation of a simple portable instrument for measurement of blood glucose in four Amazon fishes. Journal of Aquaculture in the Tropics, New York, v. 20, n. 2, p. 101-109, 2005.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: Internacional - A |
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