Banca de DEFESA: BÁRBARA AMORIM SILVA

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : BÁRBARA AMORIM SILVA
DATE: 31/03/2026
TIME: 09:00
LOCAL: Remoto
TITLE:

Gluten-Free Millet-Based Breads: An Integrated Approach from Technological Structuring to Physicochemical and Sensory Evaluation

KEY WORDS:

Gluten-free bread; dough structure; alternative raw materials; milling; starch gelatinization

PAGES: 89
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Vegetal
SUMMARY:

The growing demand for gluten-free baked goods, driven by both the increase in celiac disease diagnoses and consumption by non-celiac individuals, has fueled the need for nutritionally superior and technologically stable formulations. This thesis investigated the application of whole millet flour as a key ingredient for the development of gluten-free breads, integrating theoretical, physicochemical, and sensory evaluation. Chapter 1 presents a comprehensive review of nutritional and technological challenges in gluten-free breadmaking, highlighting the central role of raw material selection, particle size engineering, and alternative dough structuring through the interaction between starch, vegetable proteins, fibers, and hydrocolloids. Chapter 2 presents an experimental study in which whole millet flours were used to improve the technological and sensory characteristics of gluten-free breads. Millet-based formulations demonstrated improvements in nutritional composition, higher fiber and bioactive compound content, favorable physicochemical performance, and structural enhancement, reflected in better specific volume, balanced texture, and a more homogeneous crumb when compared to traditional formulations. Chapter 3 presents a sensory evaluation of the developed breads, considering acceptability, descriptive attributes, drivers of liking, and consumer preferences, focusing on how physicochemical properties influence sensory perception. The integration of the results from the three chapters shows that millet presents itself as a strategic cereal for the formulation of gluten-free breads, allowing for nutritional, structural, and sensory advancements, and contributing to technically robust, more sustainable solutions aligned with consumer needs.

COMMITTEE MEMBERS:
Externo à Instituição - FELIPE MACHADO TROMBETE - UFSJ
Interno - 2455049 - JOSE LUCENA BARBOSA JUNIOR
Presidente - ***.290.788-** - JOSÉ LUIS RAMIREZ ASCHERI - EMBRAPA
Externo à Instituição - MANUEL SALVADOR VICENTE PLATA OVIEDO - UTFPR
Externo à Instituição - RONEL JOEL BAZAN COLQUE