Banca de QUALIFICAÇÃO: BÁRBARA AMORIM SILVA
Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.STUDENT : BÁRBARA AMORIM SILVA
DATE: 10/10/2022
TIME: 14:00
LOCAL: Remoto
TITLE:
Effect of Pre-Cooking by Extrusion of Whole Flour of Cereals, Pseudocereals, and Pulses on the Functional, and Nutritional Properties of Gluten-Free Bread
KEY WORDS:
Pre-cooking by extrusion. Purple corn. Bean. Physicochemical characteristics. Rheology
PAGES: 29
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Vegetal
SUMMARY:
The production of gluten-free breads has been a technological difficulty for the food industry; the challenge is even greater when using wholegrain ingredients. Gluten-free bread available on the market has low nutritional value because they are made with cereal flour with low biological value. The objective of this work is to incorporate wholemeal flours of purple corn, amaranth, quinoa, cowpea, and ñuña beans, at levels of 10 to 30%, in a base formulation containing ingredients such as xanthan gum, carboxymethylcellulose, cassava starch, and rice flour. The experimental design for this step will be a full 3 × 5 factorial with two replications. Additionally, wholemeal flours with good breadmaking characteristics will be pre-cooked by extrusion varying the cooking moisture (28-32%) and screw rotation (100-200 rpm) in order to optimize their breadmaking characteristics. The experimental design of this second stage will be a 23 factorial design with 4 augmented central points. The answers to be investigated will be: physicochemical characteristics of the flours, rheological properties of the doughs, nutritional quality and acceptability, and sensorial preference of the elaborated bread. The expected results are related to an improvement in the sensorial quality of the bread, an increase in the nutritional quality when compared to those available on supermarket shelves.
BANKING MEMBERS:
Interno - ***.290.788-** - JOSÉ LUIS RAMIREZ ASCHERI - EMBRAPA
Externa à Instituição - ERIKA MADEIRA MOREIRA DA SILVA - UFES
Externo à Instituição - FELIPE MACHADO TROMBETE - UFSJ