Pseudocereal-based gluten-free bread: Innovation for development of products with good technological, sensory and nutritional quality

• Grant number: 16/01505-7
• Support Opportunities: Scholarships in Brazil - Master
• Start date: May 01, 2016
• End date: February 28, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Vanessa Dias Capriles
• Grantee: Etiene Valéria de Aguiar
• Host Institution: Instituto de Saúde e Sociedade (ISS). Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Santos , SP, Brazil
• Associated research grant: 12/17838-4 - Applications of experimental design techniques and response surface methodology to optimize the technological, nutritional and sensory properties of gluten-free bread formulations, AP.JP

Abstract

Despite the growth of the gluten-free food market in recent years, there is still limited access to these products due to the high prices, limited variety and availability and poor sensory properties. However, besides the poor technological and sensory quality, gluten-free breads (GFB) often present poor nutritional composition because they are made from refined flours and starches. Therefore, enhancing the nutritional quality of GFB is an important task for research and development, which is a concomitant challenge towards the improvement of technological and sensory properties. Pseudocereals are gluten-free raw materials, rich in nutrients and bioactive compounds. Thus, the objective of this work is to define the ideal proportions of whole pseudocereals flour to enable the preparation of GFB with good physical properties, composition and acceptability. Mixture design and response surface methodology will be used to define the ideal proportion of each pseudocereal flour (amaranth - AF, quinoa - QF and buckwheat - BF) that can be incorporated into the rice flour e - RF and potato starch - PS mixture, enabling simultaneous optimization of the expansion, crumb softness and moisture, as well as GFB acceptability. Thereby, three mixture experimental designs will be conducted: (1) AF, RF, PS; (2) QF, RF, PS and (3) BF, RF, PS. For each mixture design, twelve experimental formulations will be prepared. The optimal formulations will be evaluated for chemical composition and shelf life in comparison a control GFB formulation and bread made with wheat flour. It is expected an innovative contribution to gluten-free baking technology.

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

AGUIAR, ETIENE VALERIA; SANTOS, FERNANDA GARCIA; LADEIA SOLERA CENTENO, ANA CAROLINA; CAPRILES, VANESSA DIAS. Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design. FOODS, v. 11, n. 6, p. 16-pg., 2022-03-01. (12/17838-4, 16/01505-7, 17/10843-6)

AGUIAR, V, ETIENE; SANTOS, FERNANDA G.; CENTENO, ANA CAROLINA L. S.; CAPRILES, VANESSA D.. Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability. Food Research International, v. 150, n. A, DEC 2021. (16/01505-7, 12/17838-4, 17/10843-6)