Data/hora: 15/05/2024 19:18:10

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	31/03/2021	
Data da última atualização: 	31/03/2021	
Autoria: 	CARVALHO, C. W. P. de.	
Afiliação: 	CARLOS WANDERLEI PILER DE CARVALHO, CTAA.	
Título: 	Impact of whole cereal extruded flours in gluten-free bread making.	
Ano de publicação: 	2021	
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.	
Idioma: 	Inglês	
Notas: 	ICBC2021;  Session 13 Milling & Bread Making Technology IV ; O.44.	
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.	
Palavras-Chave: 	Cereais integrais; Cozimento por extrusão; Extrusion cooking; Reologia de massa de pão; Whole grain cereal.	
Thesagro: 	Cereal; Extrusão; Pão; Tecnologia de Alimento.	
Thesaurus Nal: 	Extrusion; Food technology.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (15149-1) - UPC - RA - DD -  -  -  - DIS