| Full text | |
| Author(s): |
Drub, Taina Fernandes
[1]
;
dos Santos, Fernanda Garcia
[1]
;
Centeno, Ana Carolina Ladeia Solera
[1]
;
Capriles, Vanessa Dias
[1]
Total Authors: 4
|
| Affiliation: | [1] Univ Fed Sao Paulo, Inst Hlth & Soc, Dept Biosci, Baixada Santista Campus, Rua Silva Jardim 136, BR-11015020 Santos, SP - Brazil
Total Affiliations: 1
|
| Document type: | Journal article |
| Source: | INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE; v. 23, APR 2021. |
| Web of Science Citations: | 0 |
| Abstract | |
There is an increasing demand for new varieties of gluten-free (GF) bread. Therefore, we aimed to evaluate the potential of whole grain flours (rice, sorghum, millet, amaranth, buckwheat, and quinoa) to produce GF yeast rolls. Two control GF non-pan breads were prepared. Replacing the flour-starch base with whole grain flour enable to produce accepted GF rolls (scored from 6.0 to 8.6 on a 10 cm scale) besides increase from 2 to 5 times fiber content and up to twice the protein content. Thus, producing GF whole-grain yeast rolls is promising and contribute to meeting the sensory and health requirements of consumers. (AU) | |
| FAPESP's process: | 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 |
| Grantee: | Vanessa Dias Capriles |
| Support Opportunities: | Research Grants - Young Investigators Grants |