Obtention and characterization of gluten-free baked products
| dc.creator | Cristiane SCHAMNE | |
| dc.creator | Silvia Deboni DUTCOSKY | |
| dc.creator | Ivo Mottin DEMIATE | |
| dc.date | 2010 | |
| dc.date.accessioned | 2026-07-07T04:20:58Z | |
| dc.description | This work had as objective the development of gluten-free breads and muffins using rice flour and maize and cassava starches. From seven samples resulting from a Simplex-Centroid design, the sensory and instrumental analyses of specific volume, elasticity, and firmness were performed. For the sensory analysis, the optimized formulation contained 50% of rice flour and 50% of cassava starch, and for the instrumental evaluation, the optimal simultaneous point for the three conducted analyses were 20% of rice flour, 30% of cassava starch, and 50% of maize starch. A comparative analysis of specific volume, elasticity, firmness, and triangular test was performed with pre-baked, baked, and frozen bread. Physicochemical, nutritional, and microbiological analyses were performed for both bread and muffin according to the Brazilian legislation. | |
| dc.format | application/pdf | |
| dc.identifier | 0101-2061 | |
| dc.identifier | https://www.redalyc.org/articulo.oa?id=395940101027 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/458649 | |
| dc.language | en | |
| dc.publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos | |
| dc.relation | http://www.redalyc.org/revista.oa?id=3959 | |
| dc.rights | Ciência e Tecnologia de Alimentos | |
| dc.source | Ciência e Tecnologia de Alimentos (Brasil) Num.3 Vol.30 | |
| dc.subject | Agrociencias | |
| dc.title | Obtention and characterization of gluten-free baked products | |
| dc.type | artículo científico |