Despite the expressive growth of the research and market of gluten-free products, gluten-free bread (GFB) still present unsatisfactory appearance, texture, and flavor, as well as low nutrient content and short shelf life. Thus, improving the technological, sensory and nutritional properties of GFB remains a major challenge. The use of alternative raw materials rich in nutrients and bioactive compounds, such as leguminous flour, is recommended to improve the nutritional quality of GFB formulations, but also to diversify them. Although beans are a great part of Brazilian food habits. However, there has been a decline in its consumption in recent years. Beans are still little explored as a food ingredient, which could contribute to the development of new products and increase the form of consumption of these legumes. In this context, the objective of the study is to evaluate the potential of bean flour in the elaboration of nutritional improved and sensorial accepted gluten-free breads. The complete factorial design will be used to investigate the effects of bean flour and water on dough rheological characteristics (Mixolab®), and the physical properties, acceptability, softness adequacy, and centesimal composition of the GFB. The levels of bean flour ranged from 0 to 100% flour basis (fb), and water levels from 80 to 120% fb. Response surface methodology, overall desirability function and the principal component analysis will be used to define the optimum formulation composition. The optimum formulation will be evaluated by consumers with gluten-related diseases through sensory acceptability and emotion tests by using emojis. We expected to obtain GFB with better quality attributes than those on the market.
News published in Agência FAPESP Newsletter about the scholarship: