Navegando por Palavras-chave "Tecnologia de panificação sem glúten"

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    Utilização da farinha de chia (salvia hispânica l) Na elaboração de pães sem glúten: otimização das propriedades tecnológicas e sensoriais
    (Universidade Federal de São Paulo (UNIFESP), 2014-03-26) Sandri, Luciana Teodoro Braz [UNIFESP]; Capriles, Vanessa Dias [UNIFESP]; http://lattes.cnpq.br/2781360640415360; http://lattes.cnpq.br/4258935175070745; Universidade Federal de São Paulo (UNIFESP)
    The objective of this study was to develop and optimize the technological and sensory properties of gluten-free breads formulations (GFB) containing chia flour (Salvia hispanica L.). Two types of experimental designs were used to identify the proportions of chia flour and other key ingredients that would allow maximizing physical properties and acceptability of GFB. The experimental design for mixing three components was used to evaluate the effects of rice flour (RF), potato starch (PS) and whole chia flour (WCF), as well as their interactions, in the physical properties of GFB. The proportions of components varied from 0 to 100% (flour basis - fb). The rotational central composite design for two factors (DCCR 22) was used to evaluate the effects of the defatted chia flour dosages (DCF) (range from 0 to 28% fb) and water (range from 100 to 200% fb) as well as their interactions, in the physical properties and acceptability of GFB. Data were analyzed using response surface methodology. The experimental mixture design results showed that the WCF has interactions with the RF, resulting in increased loaf volume and decreased crumb firmness [R2(adj)=72-94%, p=0.00]. This suggests that formulations prepared from the mixture of RF with WCF have good physical properties. Three GFB formulations were optimized for physical properties (1: 95% RF + 5% WCF, 2: 90% RF + 10% WCF, 3: 86% RF + 14% WCF), and were accepted regarding appearance, color, flavor, texture, taste and overall appearance, with an acceptability average from 7.3 to 8.7, in a hybrid hedonic scale of 10 cm. However, the water content (100% fb) and the other ingredients were fixed for all formulations, which may have limited the amount of WCF in the formulation. Therefore, in continuity, the DCCR 22 was used. The models showed that the higher the concentration of DCF and water, the lower the acceptability of GFB [R2(aj)=69-95%, p<0,01]. And no significant effects were observed from the interactions between these factors on the GFB characteristics. However, increasing the water content of the DCF formulations improved physical properties and acceptability of GFB. Three optimum formulations were obtained (1 ? 0% DCF, 135,5% water; 2 ? 9,8% DCF, 135,5% water; 3 ? 17,2% DCF and 139,7% water) showing acceptability scores ranging from 7.0 to 9.0 for all measured attributes. The results of this study show that it is possible to incorporate up to 17.2% of chia flour in GFB formulation. This research cooperates with the technology of gluten-free baking, indicating the use of a new raw material in products with a high acceptability and may contribute to the development and diversification of this market, increasing the offer of good quality of GFB, regarding technological, sensory and nutritional characteristics, making them more accessible to people with celiac disease, which will help these people regarding adherence and diversification in the gluten-free diet.