Sorghum, millet and pseudocereals as ingredients for gluten-free whole-grain yeast rolls

Author(s)

Drub, Taina Fernandes ^[1] ; dos Santos, Fernanda Garcia ^[1] ; Centeno, Ana Carolina Ladeia Solera ^[1] ; Capriles, Vanessa Dias ^[1]

Affiliation

^[1] Univ Fed Sao Paulo, Inst Hlth & Soc, Dept Biosci, Baixada Santista Campus, Rua Silva Jardim 136, BR-11015020 Santos, SP - Brazil

• 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