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dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.typeArtigo de periódicopt_BR
dc.title[extruded Rice Flour As A Gluten Substitute In The Poduction Of Rice Bread].pt_BR
dc.contributor.authorClerici, Maria Teresa Pedrosa Silvapt_BR
dc.contributor.authorEl-Dash, Ahmed Apt_BR
unicamp.authorMaria Teresa Pedrosa Silva Clerici, Universidade Estadual de Campinas, Departamento de Tecnologia de Alimentos Faculdade de Engenharia de Alimentos, Campinas, SP, Brasil.pt_BR
unicamp.author.externalAhmed A El-Dash,pt
dc.subjectBreadpt_BR
dc.subjectFlourpt_BR
dc.subjectFood Handlingpt_BR
dc.subjectFood Technologypt_BR
dc.subjectOryza Sativapt_BR
dc.description.abstractResearch 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 pregelatinized 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 degrees C) and the moisture of the raw material (19.2 - 24.8%), and were used in a proportion of 10 g for every 100 g of raw rice flour, in the production of gluten-free bread. Results showed that rice flour extruded at a high temperature (180 degrees) 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.en
dc.relation.ispartofArchivos Latinoamericanos De Nutriciónpt_BR
dc.relation.ispartofabbreviationArch Latinoam Nutrpt_BR
dc.date.issued2006-Seppt_BR
dc.identifier.citationArchivos Latinoamericanos De Nutrición. v. 56, n. 3, p. 288-94, 2006-Sep.pt_BR
dc.language.isospapt_BR
dc.description.volume56pt_BR
dc.description.firstpage288-94pt_BR
dc.rightsabertopt_BR
dc.sourcePubMedpt_BR
dc.identifier.issn0004-0622pt_BR
dc.identifier.urlhttp://www.ncbi.nlm.nih.gov/pubmed/17249491pt_BR
dc.date.available2015-11-27T13:06:08Z-
dc.date.accessioned2015-11-27T13:06:08Z-
dc.description.provenanceMade available in DSpace on 2015-11-27T13:06:08Z (GMT). No. of bitstreams: 1 pmed_17249491.pdf: 286528 bytes, checksum: ee9be75decfa8d1ae95a919f8ad6d310 (MD5) Previous issue date: 2006en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/197067-
dc.identifier.idPubmed17249491pt_BR
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