01818nam a2200397 a 450000100080000000500110000800800410001910000190006024501310007926001550021050000490036552005990041465000170101365000110103065000110104165000190105265000200107165000200109165000220111165000210113365000180115465000170117265000120118965000170120165000130121865000140123165000120124565000090125765000180126665000270128470000180131170000200132970000260134970000260137570000190140121647332024-10-01       2024    bl uuuu     u00u1 u    #d1 aMARINHO, L. M.  aAntioxidant capacity and anti-hyperglycemic activity of millet-based breads made by two baking process.h[electronic resource]  aIn: SIMPÓSIO DE ALIMENTOS E NUTRIÇÃO, 6., 2024, Rio de Janeiro. Anais [...]. Rio de Janeiro: Universidade Federal do Estado do Rio de Janeiroc2024  aSIAN. 8 a 10 de maio de 2024. Resumo 810487.  aTraditionally, wheat-based bread is a highly accepted food and one of the most important in history. However, the current scenario shows a growing demand for gluten-free products. In this context, the development of gluten-free breads based on millet may gain prominence due to their nutritional quality. The objective of the present work was to evaluate the antioxidant capacity and in vitro antihyperglycemic activity of gluten-free breads, processed by direct dough and sponge dough baking methods, using different proportions of raw millet flour (RMF), extrudada (EMF) and germinated (GMF).  aAntioxidants  aBaking  aBreads  aExtruded foods  aFood processing  aFood technology  aGluten-free foods  aHealth promotion  aHyperglycemia  aMillet flour  aMillets  aAntioxidante  aCocção  aExtrusão  aMilheto  aPão  aProcessamento  aTecnologia de Alimento1 aSANTOS, M. B.1 aFERREIRA, R. M.1 aOLIVEIRA, M. E. A. S.1 aCARVALHO, C. W. P. de1 aTAKEITI, C. Y.