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

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Author(s): COMETTANT RABANAL, R.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; HIDALGO CHÁVEZ, D. W.; GERMANI, R.

Summary: 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.

Publication year: 2020

Types of publication: Paper in annals and proceedings

Unit: Embrapa Food Technology

Keywords: Alimento Pré-Cozido, Arroz Integral, Breadmaking, Cereals, Cooking, Extrusion, Extrusão, Farinha, Farinha de rosca, Food processing, Food technology, Gluten-free foods, Image analysis, Milho, Processamento, Produto de Origem Vegetal, Sorgo, TPA, Tecnologia de Alimento

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