Extruded whole grain flours as ingredient for gluten-free bread: rheological evaluation.
Whole grain flours of maize, rice and sorghum were processed by thermoplastic extrusion at 25% of moisture and milled into pre-cooked whole grain fine flours. Their pasting and farinograph properties were determined. The modification caused by extrusion was observed through apparent curve viscosity was observed and compared to their raw profile. The farinograph consistency and water absorption (WA) capacity of the extrusion pre-cooked whole grain flours stood out considerably among the farinographic properties, evidencing the development of outstanding viscoelastic properties. The reduction in the dough development time for all extruded flours, meant low processing cost of energy leading to possible adoption as ingredient by bakery industry of gluten free breads.
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Format: | Anais e Proceedings de eventos biblioteca |
Language: | Ingles English |
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2020-11-09
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Subjects: | Paste viscosity., Farinograph, Thermomechanical process, Dough rheology, Produto de Origem Vegetal., Tecnologia de Alimento, Food technology, Vegetable products., Gluten-free foods, |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126389 |
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dig-alice-doc-11263892020-11-18T09:12:19Z Extruded whole grain flours as ingredient for gluten-free bread: rheological evaluation. COMETTANT-RABANAL, R. CARVALHO, C. W. P. de ASCHERI, J. L. R. HIDALGO CHÁVEZ, D. W. GERMANI, R. Raúl Comettant-Rabanal, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; Davy William Hidalgo Chávez, UFRRJ; ROGERIO GERMANI, CTAA. Paste viscosity. Farinograph Thermomechanical process Dough rheology Produto de Origem Vegetal. Tecnologia de Alimento Food technology Vegetable products. Gluten-free foods Whole grain flours of maize, rice and sorghum were processed by thermoplastic extrusion at 25% of moisture and milled into pre-cooked whole grain fine flours. Their pasting and farinograph properties were determined. The modification caused by extrusion was observed through apparent curve viscosity was observed and compared to their raw profile. The farinograph consistency and water absorption (WA) capacity of the extrusion pre-cooked whole grain flours stood out considerably among the farinographic properties, evidencing the development of outstanding viscoelastic properties. The reduction in the dough development time for all extruded flours, meant low processing cost of energy leading to possible adoption as ingredient by bakery industry of gluten free breads. CBCP; 5 a 9 out. 2020-11-18T09:12:12Z 2020-11-18T09:12:12Z 2020-11-09 2020 Anais e Proceedings de eventos In: 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. 978-65-88243-73-2 http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126389 10.29327/cbcp2020.276130 Ingles en openAccess |
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Paste viscosity. Farinograph Thermomechanical process Dough rheology Produto de Origem Vegetal. Tecnologia de Alimento Food technology Vegetable products. Gluten-free foods Paste viscosity. Farinograph Thermomechanical process Dough rheology Produto de Origem Vegetal. Tecnologia de Alimento Food technology Vegetable products. Gluten-free foods |
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Paste viscosity. Farinograph Thermomechanical process Dough rheology Produto de Origem Vegetal. Tecnologia de Alimento Food technology Vegetable products. Gluten-free foods Paste viscosity. Farinograph Thermomechanical process Dough rheology Produto de Origem Vegetal. Tecnologia de Alimento Food technology Vegetable products. Gluten-free foods COMETTANT-RABANAL, R. CARVALHO, C. W. P. de ASCHERI, J. L. R. HIDALGO CHÁVEZ, D. W. GERMANI, R. Extruded whole grain flours as ingredient for gluten-free bread: rheological evaluation. |
description |
Whole grain flours of maize, rice and sorghum were processed by thermoplastic extrusion at 25% of moisture and milled into pre-cooked whole grain fine flours. Their pasting and farinograph properties were determined. The modification caused by extrusion was observed through apparent curve viscosity was observed and compared to their raw profile. The farinograph consistency and water absorption (WA) capacity of the extrusion pre-cooked whole grain flours stood out considerably among the farinographic properties, evidencing the development of outstanding viscoelastic properties. The reduction in the dough development time for all extruded flours, meant low processing cost of energy leading to possible adoption as ingredient by bakery industry of gluten free breads. |
author2 |
Raúl Comettant-Rabanal, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; Davy William Hidalgo Chávez, UFRRJ; ROGERIO GERMANI, CTAA. |
author_facet |
Raúl Comettant-Rabanal, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; Davy William Hidalgo Chávez, UFRRJ; ROGERIO GERMANI, CTAA. COMETTANT-RABANAL, R. CARVALHO, C. W. P. de ASCHERI, J. L. R. HIDALGO CHÁVEZ, D. W. GERMANI, R. |
format |
Anais e Proceedings de eventos |
topic_facet |
Paste viscosity. Farinograph Thermomechanical process Dough rheology Produto de Origem Vegetal. Tecnologia de Alimento Food technology Vegetable products. Gluten-free foods |
author |
COMETTANT-RABANAL, R. CARVALHO, C. W. P. de ASCHERI, J. L. R. HIDALGO CHÁVEZ, D. W. GERMANI, R. |
author_sort |
COMETTANT-RABANAL, R. |
title |
Extruded whole grain flours as ingredient for gluten-free bread: rheological evaluation. |
title_short |
Extruded whole grain flours as ingredient for gluten-free bread: rheological evaluation. |
title_full |
Extruded whole grain flours as ingredient for gluten-free bread: rheological evaluation. |
title_fullStr |
Extruded whole grain flours as ingredient for gluten-free bread: rheological evaluation. |
title_full_unstemmed |
Extruded whole grain flours as ingredient for gluten-free bread: rheological evaluation. |
title_sort |
extruded whole grain flours as ingredient for gluten-free bread: rheological evaluation. |
publishDate |
2020-11-09 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126389 |
work_keys_str_mv |
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