01833naa a2200253 a 450000100080000000500110000800800410001902400500006010000230011024501130013326000090024652010610025565000180131665000120133465000120134665000110135865000150136970000260138470000200141070000200143070000230145070000220147377300840149520254432022-05-30       2015    bl uuuu     u00u1 u    #d7 ahttp://dx.doi.org/10.1590/1678-457X.65212DOI1 aGOMES, L. de O. F.  aApplication of extruded broken bean flour for formulation of gluten-free cake blends.h[electronic resource]  c2015  aThe aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p&lt0.05). The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower viscosity and retrogradation when compared to the standard formulation. All cakes were accepted (rate ≥ 7) for all the analyzed attributes. From the technological and sensory standpoints, the development of gluten-free cake mixtures is feasible with up to 75% of extruded broken beans.  aAlimentação  aFarinha  aFeijão  aGluten  aSubproduto1 aSANTIAGO, R. de A. C.1 aCARVALHO, A. V.1 aCARVALHO, R. N.1 aOLIVEIRA, I. G. de1 aBASSINELLO, P. Z.  tFood Science and Technology, Campinasgv. 35, n. 2, p. 307-312, Apr./June 2015.