Farinha extrusada de arroz como substituto de glúten na produção de pão de arroz
Research regarding the production of gluten-free bread (GFB) is very important nutritionally, technically and economically speaking, both to celiac patients and to developing countries who import wheat. The main technological problem in the production of GFB is obtaining a gluten substitute that is...
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| Format: | Article |
| Language: | English |
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Sociedad Latinoamericana de Nutrición
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| Series: | Archivos Latinoamericanos de Nutrición |
| Subjects: | |
| Online Access: | http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222006000300013&lng=en&tlng=en |
| _version_ | 1797965139992903680 |
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| author | Maria Teresa Pedrosa Silva Clerici Ahmed A. El-Dash |
| author_facet | Maria Teresa Pedrosa Silva Clerici Ahmed A. El-Dash |
| author_sort | Maria Teresa Pedrosa Silva Clerici |
| collection | DOAJ |
| description | Research regarding the production of gluten-free bread (GFB) is very important nutritionally, technically and economically speaking, both to celiac patients and to developing countries who import wheat. The main technological problem in the production of GFB is obtaining a gluten substitute that is both inexpensive and capable of retaining gas during bread fermentation and baking. The use of gelatinized starch as an alternative for gluten seems promising. In this project, rice bread was made using pre-gelatinized extruded rice flour as a gluten substitute. Pre-gelatinized rice flours (PRF) were manufactured in a single screw Brabender extruder, varying extrusion temperature (108-192ºC) and the moisture of the raw material (19.2 - 24.8 %), and were used in a proportion of 10g for every 100g of raw rice flour, in the production of gluten-free bread. Results showed that rice flour extruded at a high temperature (180º) and low moisture content (20%), rendered bread with the best technological characteristics, presenting crust and crumb color similar to those of conventional wheat bread, although with volume and texture not as satisfactory in the same comparison. |
| first_indexed | 2024-04-11T01:54:16Z |
| format | Article |
| id | doaj.art-89bfad1de7c04ba391bbab12092ccbfd |
| institution | Directory Open Access Journal |
| issn | 0004-0622 |
| language | English |
| last_indexed | 2024-04-11T01:54:16Z |
| publisher | Sociedad Latinoamericana de Nutrición |
| record_format | Article |
| series | Archivos Latinoamericanos de Nutrición |
| spelling | doaj.art-89bfad1de7c04ba391bbab12092ccbfd2023-01-03T05:34:12ZengSociedad Latinoamericana de NutriciónArchivos Latinoamericanos de Nutrición0004-0622563288298S0004-06222006000300013Farinha extrusada de arroz como substituto de glúten na produção de pão de arrozMaria Teresa Pedrosa Silva Clerici0Ahmed A. El-DashUniversidade Estadual de Campinas UNICAMPResearch regarding the production of gluten-free bread (GFB) is very important nutritionally, technically and economically speaking, both to celiac patients and to developing countries who import wheat. The main technological problem in the production of GFB is obtaining a gluten substitute that is both inexpensive and capable of retaining gas during bread fermentation and baking. The use of gelatinized starch as an alternative for gluten seems promising. In this project, rice bread was made using pre-gelatinized extruded rice flour as a gluten substitute. Pre-gelatinized rice flours (PRF) were manufactured in a single screw Brabender extruder, varying extrusion temperature (108-192ºC) and the moisture of the raw material (19.2 - 24.8 %), and were used in a proportion of 10g for every 100g of raw rice flour, in the production of gluten-free bread. Results showed that rice flour extruded at a high temperature (180º) and low moisture content (20%), rendered bread with the best technological characteristics, presenting crust and crumb color similar to those of conventional wheat bread, although with volume and texture not as satisfactory in the same comparison.http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222006000300013&lng=en&tlng=engluten-free breadthermoplastic extrusionrice flour |
| spellingShingle | Maria Teresa Pedrosa Silva Clerici Ahmed A. El-Dash Farinha extrusada de arroz como substituto de glúten na produção de pão de arroz Archivos Latinoamericanos de Nutrición gluten-free bread thermoplastic extrusion rice flour |
| title | Farinha extrusada de arroz como substituto de glúten na produção de pão de arroz |
| title_full | Farinha extrusada de arroz como substituto de glúten na produção de pão de arroz |
| title_fullStr | Farinha extrusada de arroz como substituto de glúten na produção de pão de arroz |
| title_full_unstemmed | Farinha extrusada de arroz como substituto de glúten na produção de pão de arroz |
| title_short | Farinha extrusada de arroz como substituto de glúten na produção de pão de arroz |
| title_sort | farinha extrusada de arroz como substituto de gluten na producao de pao de arroz |
| topic | gluten-free bread thermoplastic extrusion rice flour |
| url | http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222006000300013&lng=en&tlng=en |
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