01889nam a2200301 a 450000100080000000500110000800800410001902000220006002400340008210000260011624501160014226002330025850000210049152007780051265000200129065000220131065000230133265000300135565000270138565300190141265300160143165300200144765300290146770000260149670000220152270000270154470000160157121263892020-11-23       2020    bl uuuu     u00u1 u    #d  a978-65-88243-73-27 a10.29327/cbcp2020.2761302DOI1 aCOMETTANT-RABANAL, R.  aExtruded whole grain flours as ingredient for gluten-free breadbrheological evaluation.h[electronic resource]  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  aCBCP; 5 a 9 out.  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.  aFood technology  aGluten-free foods  aVegetable products  aProduto de Origem Vegetal  aTecnologia de Alimento  aDough rheology  aFarinograph  aPaste viscosity  aThermomechanical process1 aCARVALHO, C. W. P. de1 aASCHERI, J. L. R.1 aHIDALGO CHÁVEZ, D. W.1 aGERMANI, R.