01985naa a2200361 a 450000100080000000500110000800800410001902200140006002400530007410000200012724501480014726000090029552008910030465000100119565000220120565000230122765000110125065000190126165000120128065000120129265000230130465300180132765300240134565300270136970000220139670000180141870000250143670000210146170000200148270000160150270000260151877300790154421328022021-08-25       2021    bl uuuu     u00u1 u    #d  a1878-450X7 ahttps://doi.org/10.1016/j.ijgfs.2021.1003832DOI1 aBENTO, J. A. C.  aPre-gelatinized flours of black and carioca bean by-productsbdevelopment of gluten-free instant pasta and baked snacks.h[electronic resource]  c2021  aWe investigated the effects of soaking on the physical, chemical, and technological properties of by-product (broken grains) flours of carioca and black beans pre-gelatinized in an autoclave and verified the application of pre-gelatinized flours in instant pasta and baked snacks for technological, nutritional, and sensory acceptance. Soaking of the by-products affected the technological properties of pre-gelatinized flours enabling their use in instant pasta. Non-macerated by-products flours were suitable as ingredients for baked snack preparation. The pasta from both macerated and pre-gelatinized flours had optimal cooking time between 3 and 4 min, high protein (19 g·100g -1) and dietary fiber (18 g·100 g -1) and were acceptable to a sensory panel. The baked snacks also showed high protein, and the snacks of the by-product of carioca beans excelled in the sensorial test.  aBeans  aGluten-free foods  aPasting properties  aSnacks  aTextured foods  aFeijão  aGlúten  aPhaseolus Vulgaris  aBroken grains  aGel texture profile  aPre-gelatinized flours1 aBASSINELLO, P. Z.1 aMORAIS, D. K.1 aSOUZA NETO, M. A. de1 aBATAUS, L. A. M.1 aCARVALHO, R. N.1 aCALIARI, M.1 aSOARES JÚNIOR, M. S.  tInternational Journal of Gastronomy and Food Sciencegv. 25, 100383, 2021.