Title:	Effect of the extrusion precooking and chickpea flour addition on gluten-free and vegan breads.
Authors:	GUIMARÃES, M. R. M. ASCHERI, J. L. R. STEPHAN, M. P. VARGAS-SOLÓRZANO, J. W. CARVALHO, C. W. P. de
Affiliation:	MYLENA RAFAELLE MACIEL GUIMARÃES, UFRRJ; JOSE LUIS RAMIREZ ASCHERI, CTAA; MARILIA PENTEADO STEPHAN, CTAA; JHONY WILLIAN VARGAS-SOLÓRZANO; CARLOS WANDERLEI PILER DE CARVALHO, CTAA.
Date Issued:	2022
Citation:	In: CONGRESSO BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2., 2022, Tecnologia e inovação em pauta: desafios na indústria de cereais e panificação. Anais... Sete Lagoas: Universidade Federal de São João del-Rei, 2022.
Description:	Nowadays, there is a growing market for gluten-free baked goods for vegans. Usually, thedough viscoelasticity to make gluten-free breads is achieved with ingredients derived from animal origin (egg and milk). The objective of this study was to evaluate the effect of chickpea flour addition (X1: 10%, 20%, and 30%) and the use of flours’ blend based on white rice (X2: raw and precooked by extrusion) in the preparation of breads free of gluten, egg and milk ingredients. Breads made with raw flour had a higher specific volume, regardless of chickpea flour addition. Hardness and gumminess were higher in breads produced with raw flour and 20% X1. On the other hand, breads made with precooked flour and 10% X1 were more cohesive. The differences found in the treatments could be attributed to the combined action of the proteic fraction subjected to various degrees of modification during the extrusion cooking process. The bread made with raw flour and 20% X1presented the most uniform crumb.
Thesagro:	Tecnologia de Alimento
NAL Thesaurus:	Food technology
Keywords:	Gluten-free bread Extrusion cooking Bakery product Vegan product
Notes:	15 a 19 agosto 2022. CBCP.
Type of Material:	Artigo em anais e proceedings
Access:	openAccess
Appears in Collections:	Artigo em anais de congresso (CTAA)