Título:	Application of extruded broken bean flour for formulation of gluten-free cake blends.
Autor:	GOMES, L. de O. F. SANTIAGO, R. de A. C. CARVALHO, A. V. CARVALHO, R. N. OLIVEIRA, I. G. de BASSINELLO, P. Z.
Afiliación:	Luciana de Oliveira Froes Gomes, UFG; Raquel de Andrade Cardoso Santiago, UFG; ANA VANIA CARVALHO, CPATU; ROSANGELA NUNES CARVALHO, CNPAF; Iana Gabriela de Oliveira, CNPAF; PRISCILA ZACZUK BASSINELLO, CNPAF.
Año:	2015
Referencia:	Food Science and Technology, Campinas, v. 35, n. 2, p. 307-312, Apr./June 2015.
Descripción:	The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05). The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower viscosity and retrogradation when compared to the standard formulation. All cakes were accepted (rate &#8805; 7) for all the analyzed attributes. From the technological and sensory standpoints, the development of gluten-free cake mixtures is feasible with up to 75% of extruded broken beans.
Thesagro:	Alimentação Feijão Glúten Subproduto
DOI:	http://dx.doi.org/10.1590/1678-457X.6521
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CPATU)