01729nam a2200253 a 450000100080000000500110000800800410001910000260006024500950008626001890018150000690037052008160043965000140125565000200126965000110128965000140130065000090131465000270132365300220135065300280137265300220140065300300142265300230145221310042021-03-31       2021    bl uuuu     u00u1 u    #d1 aCARVALHO, C. W. P. de  aImpact of whole cereal extruded flours in gluten-free bread making.h[electronic resource]  aIn: ICC INTERNATIONAL CEREAL AND BREAD CONGRESS, 16., 2021, Online conference. Book of Abstracts. Viena: International Association for Cereal Science and Technology, 2021. p. 76.c2021  aICBC2021; Session 13 Milling & Bread Making Technology IV; O.44.  aThe 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.  aExtrusion  aFood technology  aCereal  aExtrusão  aPão  aTecnologia de Alimento  aCereais integrais  aCozimento por extrusão  aExtrusion cooking  aReologia de massa de pão  aWhole grain cereal