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Publicação
Efeito das gomas xantana e/ou guar na textura de pães isentos de glúten elaborados com farinhas de arroz e de milho
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Autores
Orientador(es)
Resumo(s)
The production of gluten-free bread poses a technological challenge that involves the creation of
viscoelastic dough without the support of the gluten network (present on bread from wheat). For that
purpose the, industry usually uses hydrocolloids. However the resulting bread is pricy and less
accessible. The objective of this study is to adapt this technique to the home production of gluten-free
bread.
The effects of xanthan and guar gums in bread doughs, as well as in the final texture of such bread,
were studied. Gluten free doughs were evaluated regarding their rheologic properties and texture
parameters. Bread was evaluated in terms of texture and colour. Different gum proportions were
studied in a total concentration of 1% (w/w). The proportion of 1:1 mixture originated a dough with an
improved technological characteristic and a bread less firm than the control. For this proportion, a
reduction of the total gum concentration to 0.5% was evaluated, resulting in an improvement of the
characteristics of the bread. Previous hydration of gums was also evaluated (30 and 60 min) showing
no significant effect on final bread characteristics.
Aging curves showed that bread firmness significantly increases with time, but gums effects are
sustained
Descrição
Mestrado em Ciências Gastronómicas - Instituto Superior de Agronomia / Faculdade de Ciências e Tecnologia. Universidade Nova de Lisboa
Palavras-chave
gluten-free bread celiac disease xanthan guar corn rice
Contexto Educativo
Citação
Botelho, F.S. - Efeito das gomas xantana e/ou guar na textura de pães isentos de glúten elaborados com farinhas de arroz e de milho. Lisboa: ISA, 2012, 102 p.