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

Autor(es)

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

Afiliação do(s) autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE; v. 23, APR 2021.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 12/17838-4 - Aplicações de técnicas de planejamento experimental e análise de superfície de resposta para a otimização das propriedades tecnológicas, nutricionais e sensoriais de formulações de pães sem glúten
• Beneficiário: Vanessa Dias Capriles
• Modalidade de apoio: Auxílio à Pesquisa - Jovens Pesquisadores