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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
31/03/2021 |
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Data da última atualização: |
31/03/2021 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
CARVALHO, C. W. P. de. |
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Afiliação: |
CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
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Título: |
Impact of whole cereal extruded flours in gluten-free bread making. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
In: ICC INTERNATIONAL CEREAL AND BREAD CONGRESS, 16., 2021, Online conference. Book of Abstracts. Viena: International Association for Cereal Science and Technology, 2021. p. 76. |
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Idioma: |
Inglês |
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Notas: |
ICBC2021; Session 13 Milling & Bread Making Technology IV ; O.44. |
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Conteúdo: |
The use of wheat flour is essential in the production of bakery products since this technology depends largely on the technological properties of gluten proteins. Gluten is composed of glutenins and gliadins, responsible for the unique characteristic of appearance, color, taste, and texture in these products. Gliadins (prolamines) are the low molecular weight gluten fraction, which is directly related to the development of celiac disease in those individuals sensitive to wheat proteins, barley, rye and / or their derivatives. In addition, the over consumption of refined flours (white flours), where pericarp and germ are removed, is associated with the prevalence of obesity and other metabolic syndrome diseases, since these products are rich in digestible starch with rapid absorption in the intestine. |
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Palavras-Chave: |
Cereais integrais; Cozimento por extrusão; Extrusion cooking; Reologia de massa de pão; Whole grain cereal. |
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Thesagro: |
Cereal; Extrusão; Pão; Tecnologia de Alimento. |
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Thesaurus Nal: |
Extrusion; Food technology. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01731nam a2200253 a 4500
001 2131004
005 2021-03-31
008 2021 bl uuuu u00u1 u #d
100 1 $aCARVALHO, C. W. P. de
245 $aImpact of whole cereal extruded flours in gluten-free bread making.$h[electronic resource]
260 $aIn: ICC INTERNATIONAL CEREAL AND BREAD CONGRESS, 16., 2021, Online conference. Book of Abstracts. Viena: International Association for Cereal Science and Technology, 2021. p. 76.$c2021
500 $aICBC2021; Session 13 Milling & Bread Making Technology IV ; O.44.
520 $aThe use of wheat flour is essential in the production of bakery products since this technology depends largely on the technological properties of gluten proteins. Gluten is composed of glutenins and gliadins, responsible for the unique characteristic of appearance, color, taste, and texture in these products. Gliadins (prolamines) are the low molecular weight gluten fraction, which is directly related to the development of celiac disease in those individuals sensitive to wheat proteins, barley, rye and / or their derivatives. In addition, the over consumption of refined flours (white flours), where pericarp and germ are removed, is associated with the prevalence of obesity and other metabolic syndrome diseases, since these products are rich in digestible starch with rapid absorption in the intestine.
650 $aExtrusion
650 $aFood technology
650 $aCereal
650 $aExtrusão
650 $aPão
650 $aTecnologia de Alimento
653 $aCereais integrais
653 $aCozimento por extrusão
653 $aExtrusion cooking
653 $aReologia de massa de pão
653 $aWhole grain cereal
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Embrapa Agroindústria de Alimentos (CTAA) |
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