Pães sem glúten: explorando possibilidades
Data
2023-11-30
Autores
Oliveira, Larissa Madella 
Orientadores
Venturini, Anna Cecilia
Tipo
Trabalho de conclusão de curso
Título da Revista
ISSN da Revista
Título de Volume
Resumo
Sensibilidades alimentares derivadas do trigo vêm aumentando
consideravelmente na população mundial, principalmente pela maior difusão de dietas
ocidentais ricas em glúten. Para essas pessoas, o único tratamento possível é a
retirada total de alimentos que contenham glúten, o que impõe dificuldades tanto
nutricionais quanto sensoriais, já que esses alimentos têm características
organolépticas ruins. A doença celíaca é o principal distúrbio atrelado ao glúten,
afetando até 1% da população mundial, ademais o principal alimento que essas
pessoas buscam é o pão. Assim, essa revisão bibliográfica visa revisar os principais
trabalhos dos últimos cinco anos que tratem sobre novas tecnologias de pães sem
glúten e sobre doença celíaca nas plataformas Web of Science, Pubmed e Google
Acadêmico. Atualmente muitos envolvendo pães sem glúten vem sendo feitos de
forma a melhorar a qualidade sensorial desses pães, principalmente através da adição
de farinhas ricas em proteínas ou com substâncias que favoreçam novas interações
proteicas, como os hidrocoloides e os emulsificantes, pois assim favorece uma
estrutura de massa mais forte, retendo mais o gás carbônico da fermentação e criando
um pão mais fofo e com maior volume. A adição de amido melhora a estrutura do miolo
por conta de seu processo de gelatinização durante o assamento, proporcionando
maior maciez ao pão. As fibras alimentares são importantes para ajudar na retenção
de água da massa, de forma a também melhorar a qualidade do miolo do pão. Além
disso, as enzimas são importantes aditivos a serem utilizados, três tiveram um papel
importante na produção de pães sem glúten que tinham volume, fofura e boa estrutura,
sendo que a amiloglucosidade aumentava a disponibilidade de açucares livres para a
fermentação, enquanto a glicose oxidase e a transglutaminase favoreciam as
interações proteicas para melhorar a estrutura da massa viscoelástica.
Food sensitivities derived from wheat have increased considerably in the world population, mainly due to the greater spread of Western diets rich in gluten. For these people, the only possible treatment is the complete removal of foods containing gluten, which poses both nutritional and sensory difficulties, as these foods have poor organoleptic characteristics. Celiac disease is the main disorder linked to gluten, affecting up to 1% of the world's population, and the main food these people seek is bread. Therefore, this literature review aims to review the main works from the last five years that deal with new glutenfree bread technologies and celiac disease trought Web of Science, Pubmed and Google Acadêmico. Currently, many involving glutenfree breads are being made to improve the sensorial quality of these breads, mainly through the addition of flours rich in proteins or with substances that favor new protein interactions, such as hydrocolloids and emulsifiers, as this favors a structure of stronger dough, retaining more carbon dioxide from fermentation and creating fluffier bread with greater volume. The addition of starch improves the structure of the crumb due to its gelatinization process during baking, providing greater softness to the bread. Dietary fibers are important to help with water retention in the dough, in order to also improve the quality of the bread crumb. Furthermore, enzymes are important additives to be used, three played an important role in the production of glutenfree breads that had volume, fluffiness and good structure, with amyloglucosity increasing the availability of free sugars for fermentation, while glucose oxidase and transglutaminase favored protein interactions to improve the structure of the viscoelastic dough.
Food sensitivities derived from wheat have increased considerably in the world population, mainly due to the greater spread of Western diets rich in gluten. For these people, the only possible treatment is the complete removal of foods containing gluten, which poses both nutritional and sensory difficulties, as these foods have poor organoleptic characteristics. Celiac disease is the main disorder linked to gluten, affecting up to 1% of the world's population, and the main food these people seek is bread. Therefore, this literature review aims to review the main works from the last five years that deal with new glutenfree bread technologies and celiac disease trought Web of Science, Pubmed and Google Acadêmico. Currently, many involving glutenfree breads are being made to improve the sensorial quality of these breads, mainly through the addition of flours rich in proteins or with substances that favor new protein interactions, such as hydrocolloids and emulsifiers, as this favors a structure of stronger dough, retaining more carbon dioxide from fermentation and creating fluffier bread with greater volume. The addition of starch improves the structure of the crumb due to its gelatinization process during baking, providing greater softness to the bread. Dietary fibers are important to help with water retention in the dough, in order to also improve the quality of the bread crumb. Furthermore, enzymes are important additives to be used, three played an important role in the production of glutenfree breads that had volume, fluffiness and good structure, with amyloglucosity increasing the availability of free sugars for fermentation, while glucose oxidase and transglutaminase favored protein interactions to improve the structure of the viscoelastic dough.