Título:	Physical, textural and structural properties ofgluten-free breads made from extruded whole grain flours.
Autor:	COMETTANT RABANAL, R. CARVALHO, C. W. P. de ASCHERI, J. L. R. HIDALGO CHÁVEZ, D. W. GERMANI, R.
Afiliación:	Raúl Comettant-Rabanal; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; Davy William Hidalgo Chávez, UFRRJ; ROGERIO GERMANI, CTAA.
Año:	2020
Referencia:	In: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020, virtual. Anais... Saudabilidade na Indústria de Cereais e Panificação. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. 4 p.
Descripción:	The objective of this study was to use pre-cooked whole corn, parboiled brown rice and sorghum flours by thermoplasticextrusion as a pretreatment to improve the quality characteristics of gluten-free(GF) bread. The methodology included the evaluation of the physical, textural and structural properties of the bread crumb. GF breadmade from whole grains were characterized by lower hardness and cohesiveness compared to GF breadmade from refined grains.In addition, the volume, distribution of air cells, porosityand height bread crumb were improved, so it is possible to use extrusion to create functional whole grain floursfor bakery products.
Thesagro:	Tecnologia de Alimento Extrusão Produto de Origem Vegetal Sorgo Arroz Integral Milho Farinha Alimento Pré-Cozido Processamento
NAL Thesaurus:	Food technology Gluten-free foods Cooking Extrusion Image analysis Breadmaking Food processing
Palabras clave:	TPA Cereals Farinha de rosca
ISBN:	978-65-88243-73-2
DOI:	10.29327/cbcp2020.276119
Notas:	CBCP. 5 a 9 out.
Tipo de Material:	Artigo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Artigo em anais de congresso (CTAA)