Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/103055
Type: Artigo de periódico
Title: Extruded Rice Flour As A Gluten Substitute In The Poduction Of Rice Bread [farinha Extrusada De Arroz Como Substituto De Glúten Na Produção De Pão De Arroz]
Author: Clerici M.T.P.S.
El-Dash A.A.
Abstract: Research regarding the production of gluten-free bread (GFB) is very important nutritionally, technically and economically speaking, both to celiac patients and to developing countries who import wheat. The main technological problem in the production of GFB is obtaining a gluten substitute that is both inexpensive and capable of retaining gas during bread fermentation and baking. The use of gelatinized starch as an alternative for gluten seems promising. In this project, rice bread was made using pre-gelatinized extruded rice flour as a gluten substitute. Pre-gelatinized rice flours (PRF) were manufactured in a single screw Brabender extruder, varying extrusion temperature (108-192°C) and the moisture of the raw material (19.2 - 24.8 %), and were used in a proportion of 10g for every 100g of raw rice flour, in the production of gluten-free bread. Results showed that rice flour extruded at a high temperature (180°) and low moisture content (20%), rendered bread with the best technological characteristics, presenting crust and crumb color similar to those of conventional wheat bread, although with volume and texture not as satisfactory in the same comparison. © 2007 Archivos Latinoamericanos de Nutrición.
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Rights: aberto
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Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-34547414099&partnerID=40&md5=1e97bd5decdf822b54b9d994e5cfc6a9
Date Issue: 2006
Appears in Collections:Unicamp - Artigos e Outros Documentos

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