01357nam a2200301 a 450000100080000000500110000800800410001910000170006024500790007726001090015650000280026552004840029365000160077765000110079365000200080465000220082465000140084665000120086065000090087265000270088165300220090865300170093070000190094770000260096670000220099270000190101470000220103321444692022-07-05       2022    bl uuuu     u00u1 u    #d1 aSILVA, B. A.  aProduction of gluten-free breads with andean beans.h[electronic resource]  aIn: SOUTH AMERICAN ONLINE SYMPOSIUM ON FOOD TECHNOLOGY, ENGINEERING AND SCIENCE, 1., 2022, on-linec2022  aTECAL 2022. 2 a 6 maio.  aThe production of gluten-free breads requires the use of flour free from the allergenic protein gliadin, found in wheat. In this work, breads were produced with flours consisting of a mixture of rice, potato, cassava and four varieties of Andean beans. The nutritional values of the breads were calculated from the analysis of the centesimal composition of the bean flours, used on the basis of 20%. The red ñuña bean presented higher values of protein and lower fiber content.  aBread dough  aBreads  aFood technology  aGluten-free foods  aPhaseolus  aFeijão  aPão  aTecnologia de Alimento  aGluten-free bread  aÑuña beans1 aSTEPHAN, M. P.1 aCOMETTANT-RABANAL, R.1 aFREITAS, S. C. de1 aRIOS, L. M. A.1 aASCHERI, J. L. R.