Obtention and characterization of gluten-free baked products

Food Science and Technology (Campinas)

Cristiane Schamne²  Silvia Deboni Dutcosky¹  Ivo Mottin Demiate² 

[1] ,Universidade Estadual de Ponta Grossa Departamento de Engenharia de Alimentos Ponta Grossa PR ,Brasil

关键词: bread;    muffin;    gluten;    celiac disease;    starch;    mixture design;    pão;    muffin;    glúten;    doença celíaca;    amido;    delineamento de misturas;   

DOI  :  10.1590/S0101-20612010000300027

来源: SciELO

【 摘 要 】

This work had as objective the development of gluten-free breads and muffins using rice flour and maize and cassava starches. From seven samples resulting from a Simplex-Centroid design, the sensory and instrumental analyses of specific volume, elasticity, and firmness were performed. For the sensory analysis, the optimized formulation contained 50% of rice flour and 50% of cassava starch, and for the instrumental evaluation, the optimal simultaneous point for the three conducted analyses were 20% of rice flour, 30% of cassava starch, and 50% of maize starch. A comparative analysis of specific volume, elasticity, firmness, and triangular test was performed with pre-baked, baked, and frozen bread. Physicochemical, nutritional, and microbiological analyses were performed for both bread and muffin according to the Brazilian legislation.

【 授权许可】

CC BY   
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