Physical, textural and structural properties ofgluten-free breads made from extruded whole grain flours.

The objective of this study was to use pre-cooked whole corn, parboiled brown rice and sorghum flours by thermoplasticextrusion as a pretreatment to improve the quality characteristics of gluten-free(GF) bread. The methodology included the evaluation of the physical, textural and structural properties of the bread crumb. GF breadmade from whole grains were characterized by lower hardness and cohesiveness compared to GF breadmade from refined grains.In addition, the volume, distribution of air cells, porosityand height bread crumb were improved, so it is possible to use extrusion to create functional whole grain floursfor bakery products.

Bibliographic Details

Main Authors:	COMETTANT RABANAL, R., CARVALHO, C. W. P. de, ASCHERI, J. L. R., HIDALGO CHÁVEZ, D. W., GERMANI, R.
Other Authors:	Raúl Comettant-Rabanal; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; Davy William Hidalgo Chávez, UFRRJ; ROGERIO GERMANI, CTAA.
Format:	Anais e Proceedings de eventos biblioteca
Language:	Ingles English
Published:	2020-11-10
Subjects:	Cereals, TPA, Farinha de rosca., Processamento., Tecnologia de Alimento, Extrusão, Produto de Origem Vegetal, Sorgo, Arroz Integral, Milho, Farinha, Alimento Pré-Cozido, Food technology, Gluten-free foods, Cooking, Extrusion, Image analysis, Breadmaking, Food processing.,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126445
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