Title:	Extruded whole grain flours as ingredient for gluten-free bread: rheological evaluation.
Authors:	COMETTANT-RABANAL, R. CARVALHO, C. W. P. de ASCHERI, J. L. R. HIDALGO CHÁVEZ, D. W. GERMANI, R.
Affiliation:	Raúl Comettant-Rabanal, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; Davy William Hidalgo Chávez, UFRRJ; ROGERIO GERMANI, CTAA.
Date Issued:	2020
Citation:	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.
Description:	Whole grain flours of maize, rice and sorghum were processed by thermoplastic extrusion at 25% of moisture and milled into pre-cooked whole grain fine flours. Their pasting and farinograph properties were determined. The modification caused by extrusion was observed through apparent curve viscosity was observed and compared to their raw profile. The farinograph consistency and water absorption (WA) capacity of the extrusion pre-cooked whole grain flours stood out considerably among the farinographic properties, evidencing the development of outstanding viscoelastic properties. The reduction in the dough development time for all extruded flours, meant low processing cost of energy leading to possible adoption as ingredient by bakery industry of gluten free breads.
Thesagro:	Produto de Origem Vegetal Tecnologia de Alimento
NAL Thesaurus:	Food technology Gluten-free foods Vegetable products
Keywords:	Paste viscosity Farinograph Thermomechanical process Dough rheology
ISBN:	978-65-88243-73-2
DOI:	10.29327/cbcp2020.276130
Notes:	CBCP; 5 a 9 out.
Type of Material:	Artigo em anais e proceedings
Access:	openAccess
Appears in Collections:	Artigo em anais de congresso (CTAA)