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Nutritional value of gluten-free rice and bean based cake mix. Author(s): BASSINELLO, P. Z.; BENTO, J. A. C.; GOMES, L. de O. F.; CALIARI, M.; OOMAH, B. D. Gluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new opti... ... Repository: BDPA Publication year: 2020
Potential use of pearl millet (Pennisetum glaucum (L.) R. Br.) in Brazil: Food security, processing, health benefits and nutritional products. Author(s): DIAS-MARTINS, A. M.; PESSANHA, K. L. F.; PACHECO, S.; RODRIGUES, J. A. S.; CARVALHO, C. W. P. de Climate change can cause an increase in arid soils, warmer weather, and reduce water availability, which in turn can directly affect food security. This increases food prices and reduces the availabil... ... Repository: BDPA Publication year: 2018
Amorphophallus konjac: a novel alternative flour on gluten-free bread. Author(s): LAIGNIER, F.; AKUTSU, R. de C. C. de A.; MALDONADE, I. R.; PACHECO, M. T. B.; SILVA, V. S. N.; MENDONÇA, M. A.; ZANDONADI, R. P.; RAPOSO, A.; BOTELHO, R. B. A. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour content) and to evaluate their nu... ... Repository: BDPA Publication year: 2021
Evaluation of the physical, chemical, technological, and sensorial properties of extrudates and cookies from composite sorghum and cowpea flours. Author(s): QUEIROZ, V. A. V.; CARVALHO, C. W. P. de In recent years, there has been a growing demand for gluten-free and functional products, driven by consumer preferences for healthier and more diverse food choices. Therefore, there is a need to expl... ... Repository: BDPA Publication year: 2023
Effect of the extrusion precooking and chickpea flour addition on gluten-free and vegan breads. Author(s): GUIMARÃES, M. R. M.; ASCHERI, J. L. R.; STEPHAN, M. P.; VARGAS-SOLÓRZANO, J. W.; CARVALHO, C. W. P. de Nowadays, there is a growing market for gluten-free baked goods for vegans. Usually, thedough viscoelasticity to make gluten-free breads is achieved with ingredients derived from animal origin (egg an... ... Repository: BDPA Publication year: 2022
Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread: a factorial design approach. Author(s): CENTENO, A. C. L.; AGUIAR, E.; SANTOS, F.; QUEIROZ, V. A. V.; CONTI-SILVA, A.; KRUPA-KOZAK, U.; CAPRILES, V. This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two cen... ... Repository: BDPA Publication year: 2021
Sorghum, an alternative cereal for gluten-free product. Author(s): ASCHERI, J. L. R.; CARVALHO, C. W. P. de There is a growing demand for health foods, indicated by the number of searches including the terms celiac disease and gluten free products. Most information is designed not only for celiac and gluten... ... Repository: BDPA Publication year: 2018
Expanded gluten-free extrudates made from rice grits and bandinha (bean) flour mixes: main quality properties. Author(s): BASSINELLO, P. Z.; CARVALHO, A. V.; RIOS, A. de O.; MACIEL, R. de A.; BERRIOS, J. de J. The effect of extrusion operating conditions on main quality properties of gluten-free expanded snack-type products, developed from rice grits and bandinha flour formulations, was studied. The protein... ... Repository: BDPA Publication year: 2015
Extruded whole grain flours as ingredient for gluten-free bread: rheological evaluation. Author(s): COMETTANT-RABANAL, R.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; HIDALGO CHÁVEZ, D. W.; GERMANI, R. 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... ... Repository: BDPA Publication year: 2020
Physical, textural and structural properties ofgluten-free breads made from extruded whole grain flours. Author(s): COMETTANT RABANAL, R.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; HIDALGO CHÁVEZ, D. W.; GERMANI, R. 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(... ... Repository: BDPA Publication year: 2020

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