Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126445
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dc.contributor.authorCOMETTANT RABANAL, R.
dc.contributor.authorCARVALHO, C. W. P. de
dc.contributor.authorASCHERI, J. L. R.
dc.contributor.authorHIDALGO CHÁVEZ, D. W.
dc.contributor.authorGERMANI, R.
dc.date.accessioned2020-11-18T09:12:24Z-
dc.date.available2020-11-18T09:12:24Z-
dc.date.created2020-11-10
dc.date.issued2020
dc.identifier.citationIn: 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.
dc.identifier.isbn978-65-88243-73-2eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1126445-
dc.descriptionThe 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.eng
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectFarinha de roscaeng
dc.subjectTPAeng
dc.subjectCerealseng
dc.titlePhysical, textural and structural properties ofgluten-free breads made from extruded whole grain flours.
dc.typeArtigo em anais e proceedings
dc.subject.thesagroTecnologia de Alimentoeng
dc.subject.thesagroExtrusãoeng
dc.subject.thesagroProduto de Origem Vegetaleng
dc.subject.thesagroSorgoeng
dc.subject.thesagroArroz Integraleng
dc.subject.thesagroMilhoeng
dc.subject.thesagroFarinhaeng
dc.subject.thesagroAlimento Pré-Cozidoeng
dc.subject.thesagroProcessamentoeng
dc.subject.nalthesaurusFood technology
dc.subject.nalthesaurusGluten-free foodseng
dc.subject.nalthesaurusCookingeng
dc.subject.nalthesaurusExtrusioneng
dc.subject.nalthesaurusImage analysiseng
dc.subject.nalthesaurusBreadmakingeng
dc.subject.nalthesaurusFood processingeng
dc.description.notesCBCP. 5 a 9 out.
riaa.ainfo.id1126445
riaa.ainfo.lastupdate2020-11-23 -02:00:00
dc.identifier.doi10.29327/cbcp2020.276119eng
dc.contributor.institutionRaúl Comettant-Rabanal; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; Davy William Hidalgo Chávez, UFRRJ; ROGERIO GERMANI, CTAA.
Appears in Collections:Artigo em anais de congresso (CTAA)

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