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Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread Ciênc. Tecnol. Aliment.
Lemos,Andréa dos Reis; Capriles,Vanessa Dias; Pinto e Silva,Maria Elisabeth Machado; Arêas,José Alfredo Gomes.
At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product, reduced specific volume, and increased compression force. Ten percent amaranth-content cheese breads exhibited slight differences in physical properties compared...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Gluten-free bread; Amaranthus cruentus; Celiac disease.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300002
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