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Sensory response and physical characteristics of gluten-free and gum-free bread with chia flour Ciênc. Tecnol. Aliment.
HUERTA,Katira da Mota; ALVES,Jamila dos Santos; SILVA,Ariádni Franco Coelho da; KUBOTA,Ernesto Hashime; ROSA,Claudia Severo da.
Abstract The aim of this study was to evaluate the physical quality and sensory acceptance of gluten-free breads with different percentages of chia flour (Salvia Hispanica L .). The chia flour was used to substitute rice flour and soy flour in order to replace the gum required in this type of bread. Four formulations were developed; a standard made with gum, and three formulations with 2.5%, 5.0% and 7.5% of chia flour. Analyses of specific volume, cooking losses and the rise in dough of the breads were performed. Sensory analysis included tests for affective acceptability and purchase intent. The results showed that the bread with 2.5% chia flour had specific volume and cooking losses similar to the standard. In terms of the rise in dough, the standard...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Celiac disease; Chia; HPMC gum.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000500015
Registros recuperados: 1
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