Banca de DEFESA: FILIPE AUGUSTO RAMOS RODRIGUES

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : FILIPE AUGUSTO RAMOS RODRIGUES
DATE: 08/03/2024
TIME: 09:00
LOCAL: Acesso remoto
TITLE:

Effect of Thermoplastic Extrusion Processing on the Development of Gluten-Free Wholemeal Pita Bread Based on Mixtures of Raw and Extruded Wholemeal Rice, Millet, Chickpea and Carioca Bean Flours

KEY WORDS:

Celiac Disease; Extrusion; Flatbread; Pulses; Baking

PAGES: 51
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Alimentos Dietéticos e Nutricionais
SUMMARY:

Wheat-based bread is a food widely consumed in all parts of the world, however, with the increasing incidence of gluten intolerance, celiac disease, which affects around 1% of the world's population, it is necessary to formulate gluten-free breads. Along with this need arises the technological difficulty of producing a sensorially acceptable and nutritionally adequate bread, since the presence of gluten confers important characteristics to the bread such as tenacity, elasticity, gas retention, resulting from integration, structure and texture. This work aimed to formulate a wholemeal, gluten-free pita bread based on flours pre-cooked by thermoplastic extrusion of chickpeas, parboiled brown rice, pearl corn and carioca beans, which met the nutritional characteristics, as a source of fiber. food and protein content, as well as good sensory accessibility, caters not only to the group of people with dietary restrictions. It can be concluded that processing by thermoplastic extrusion helped to improve some characteristics in the production of pita bread, such as increased water absorption through starch modification, leading to increased softness and moisture and, consequently, increased overall ease of use. bread Pita bread. Furthermore, nutritionally, the extrusion process also increased the content of micronutrients such as Calcium, Manganese, Iron, Potassium, Zinc, Copper, Phosphorus and Magnesium and nutrients such as proteins and fiber.

COMMITTEE MEMBERS:
Presidente - ***.412.587-** - CARLOS WANDERLEI PILER DE CARVALHO - EMBRAPA
Interno - ***.290.788-** - JOSÉ LUIS RAMIREZ ASCHERI - EMBRAPA
Externo à Instituição - FELIPE MACHADO TROMBETE - UFSJ