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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour

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Author(s):
Santos, Fernanda G. [1] ; Fratelli, Camilly [1] ; Muniz, Denise G. [1] ; Capriles, Vanessa D. [1]
Total Authors: 4
Affiliation:
[1] Univ Fed Sao Paulo, Inst Hlth & Soc, Dept Biosci, Campus Baixada Santista, 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. 26, DEC 2021.
Web of Science Citations: 0
Abstract

The effects of dough hydration level on the physical properties and acceptability of gluten-free bread (GFB) made with chickpea flour were studied. Nine GFB samples were prepared with water levels ranging from 100 to 180% on a flour weight basis. Chickpea GFB required higher hydration levels than rice flour and starchy based products, and improvement on bread quality was observed at 150% water content level, which contributed to the increase in loaf-specific volume, crumb softness and porosity, as well as improving texture, flavor, and overall acceptability (>= 8 on 10-cm hybrid hedonic scale), resulting in a promising alternative for meeting consumer demands for tasty and healthy innovative gluten-free products. (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