Data/hora: 07/06/2024 02:59:46

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	09/11/2020	
Data da última atualização: 	23/11/2020	
Autoria: 	COMETTANT-RABANAL, R.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; HIDALGO CHÁVEZ, D. W.; GERMANI, R.	
Afiliação: 	Raúl Comettant-Rabanal, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; Davy William Hidalgo Chávez, UFRRJ; ROGERIO GERMANI, CTAA.	
Título: 	Extruded whole grain flours as ingredient for gluten-free bread: rheological evaluation.	
Ano de publicação: 	2020	
Fonte/Imprenta: 	In: 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.	
ISBN: 	978-65-88243-73-2	
DOI: 	10.29327/cbcp2020.276130	
Idioma: 	Inglês	
Notas: 	CBCP; 5 a 9 out.	
Conteúdo: 	Whole 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.	
Palavras-Chave: 	Dough rheology; Farinograph; Paste viscosity; Thermomechanical process.	
Thesagro: 	Produto de Origem Vegetal; Tecnologia de Alimento.	
Thesaurus Nal: 	Food technology; Gluten-free foods; Vegetable products.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/217629/1/276130.pdf	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (15051-1) - UPC - AA - DD -  -  -  - DIS