RHEOLOGICAL ASPECTS IN THE FORMULATION OF GLUTEN FREE CAKE WITH ORA-PRO-NÓBIS FLOUR

• Grant number: 24/14093-5
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: February 01, 2025
• End date: January 31, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Kivia Mislaine Albano
• Grantee: Anna Júlia Schenoor de Mattos
• Host Institution: Centro de Ciências da Natureza (CCN). Universidade Federal de São Carlos (UFSCAR). Campus de Lagoa do Sino. Buri , SP, Brazil

Abstract

Celiac disease is a pathology that can be symptomatic or asymptomatic. This pathology occurs due to the gluten ingestion, which causes irritation in the intestinal mucosa, inhibiting the absorption of nutrients by the body, among other complications at emotional and neurological levels. Gluten is a molecule composed of two protein fractions, glutenin and prolamin. This compound is very importance in baked, because it gives the dough rheological properties such as extensibility, viscoelasticity and resistance. Wheat, a grain that contains around 80% gluten, is one of the most important in the bakery industry and its replacement in pasta has an obstacle: the loss of the gluten network. The lack of this network causes losses in the rheological and sensorial properties of the product, such as loss of volume, texture different from conventional and hardness. In order to solve these problems arising from the replacement of wheat flour, some alternatives have been studied, such as the mixture of gluten-free flours and the use of gums. Another problem when it comes to this replacement is the nutritional value loss in the product, one solution is the addition and/or mixing with other flours, bagasse or protein isolates in its formulation. Thus, the partial replacement with ora-pro-nóbis flour in gluten free formulations appears as an alternative because it is a food rich in fiber, proteins and minerals, in addition to being easily accessible and low cost. This project aims to determine and compare the rheological behavior of control gluten free cake dough (with flour mix) and gluten free dough with partial replacement of the flour mix and partial and total replacement of xanthan gum with ora-pro-nobis flour. In addition, to evaluating the addition or non-addition of yeast and the microstructure of the dough.