Food and drinks

Gluten-free cereal and pulse flour to produce whole grain pita bread

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Context

As Embrapa's researchers have been seeking alternatives for the development of naturally healthy and nutritious plant-based foods, they developed new gluten-free convenience products made from whole grain cereals - rice and millet - combined with pulses - chickpeas and beans, considering technological, nutritional and sensory aspects.

About the asset

Flour for the preparation of gluten-free wholegrain pita bread, which was developed from mixes of extruded wholegrain pearl millet, brown rice, chickpea and pinto bean flours.
Technology readiness level on TRL/MRL scale: 6
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Theoretical models
Lab assays
Pilot scale
Final/full scale
Proof of concept
Prototypes
Market

* Learn more about the TRL/MRL scale Embrapa adopted.

Characteristics in comparison with competitors available in the market
Product with high health appeal due to fiber and protein contents.
Impacts for the production sector and for society
The choice of raw materials was based on the aspect of market availability, in the case of rice and pinto beans, which are two grains widely available given their substantial production in Brazil. As for chickpeas, it was chosen due to interesting qualities like light color and reduced bean flavor, which usually causes some rejection from consumers. In the case of pearl millet, the choice considered that it is a cereal with exceptional nutritional characteristics due to the bioactive ingredients it contains, such as phenolic compounds, for instance.

Portfólio de projetos: Food security

Partnership goals

  • Market and/or Commercial Validation
  • Codevelopment (proof of concept to prototype)
What is expected from the partnership?
Partnership for technical validation and prototyping in an operational environment, in addition to the development of commercial products.
How will the technology be offered to the production sector?
Cooperation project or consulting for the transfer of know-how.
I am interested in this asset

If you are interested in this asset for a partnership with Embrapa, contact us:

Responsible Unit:

Embrapa Agroindústria de Alimentos

Contact for business:

Deputy Head of Technological Transfer

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