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| López,Ana Cristina Ballesteros; Pereira,Accacia Julia Guimarães; Junqueira,Roberto Gonçalves. |
| The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction). Regarding flavor and moisture, breads prepared with the three different ingredients were not statistically different at 5% probability by the Tuckey test. However, they differed significantly regarding the specific volume, crumb texture, crust color, degree of satisfaction and external appearance.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Celiac disease; Gluten-free bread; Corn starch; Cassava starch; Rice flour. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100009 |
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| Teixeira,Camila Souza; Neves,Glenda Antonia da Rocha; Oliveira,Tatianne Ferreira de; Caliari,Márcio; Soares Júnior,Manoel Soares. |
| ABSTRACT Brazilian cheese bread (CB) rolls are gluten-free bread made from sour cassava starch. They are soft in the center and have crispy crust, reminding of the extruded structure. Although native waxy maize starch (WMS) has higher technologic quality, it has not been used in CB rolls; therefore, this study aimed to investigate the use of WMS and the backslopping fermentation process plus sun drying in WMS to replace sour cassava starch (0, 25%, 75%, and 100%) and the effects on dough development, color, and textural properties. Data were analyzed using variance and Tukey test (p ≤ 0.05%), and the results were set against a commercial product from cassava starch. The better formulation was characterized by proximal composition, sensorial acceptance, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Gluten-free bread; Backslopping fermentation; Starch modification; Bakery; Celiac diet. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100403 |
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