Study of flours for the production of gluten-free bread

People with coeliac disease need gluten-free foods, but it is difficult for them to maintain a balanced diet given the scarcity of products specifically designed for this group. Bread is one of the most desired foods for coeliacs. Therefore, the aim was to develop a gluten-free bread formulation using rice flour as a total substitute for wheat flour and designing simplex centroid mixtures from yacon, orange albedo and green banana flours. The formulation containing yacon flour and green banana flour together with rice flour provided the best technological characteristics for the formulation used, resulting in breads similar to cornbread. Green banana flour has great potential for replacing wheat flour in bakery products, associated with rice flour, giving the breads greater volume and softness. Higher concentrations of yacon and orange albedo flours are responsible for the denser structure of the crumb. The mixture of all the flours under study can provide an increase in nutritional value, as well as the use of by-products from the processing of oranges and yacon.

Autorentext

Camila D. Bet: Absolwentka studiów podyplomowych MBA w zakresie zarz dzania przedsi biorstwem, in ynier i technolog ywnöci. Studentka studiów magisterskich w zakresie nauki i technologii ywnöci na Uniwersytecie Stanowym w Ponta Grossa, zajmuj ca si nast puj cymi zagadnieniami badawczymi: analiza termiczna, reologiczna i strukturalna skrobi, a tak e badanie alternatywnych rodzajów m ki do diety bezglutenowej.