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.

Detalles Bibliográficos

Autores principales:	COMETTANT-RABANAL, R., CARVALHO, C. W. P. de, ASCHERI, J. L. R., HIDALGO CHÁVEZ, D. W., GERMANI, R.
Otros Autores:	Raúl Comettant-Rabanal, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; Davy William Hidalgo Chávez, UFRRJ; ROGERIO GERMANI, CTAA.
Formato:	Anais e Proceedings de eventos biblioteca
Idioma:	Ingles English
Publicado:	2020-11-09
Materias:	Paste viscosity., Farinograph, Thermomechanical process, Dough rheology, Produto de Origem Vegetal., Tecnologia de Alimento, Food technology, Vegetable products., Gluten-free foods,
Acceso en línea:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126389
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