Banca de QUALIFICAÇÃO: RAUL COMETTANT RABANAL

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
DISCENTE : RAUL COMETTANT RABANAL
DATA : 25/06/2019
HORA: 09:00
LOCAL: Embrapa Agroindústria de Alimentos
TÍTULO:

GLUTEN-FREE BREADS PRODUCED WITH MULTICEREAL WHOLE FLOURS PROCESSED BY THERMOPLASTIC EXTRUSION

PALAVRAS-CHAVES:

rheology, dietary fiber, optimization of mixtures, sensorial analysis.

PÁGINAS: 28
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Tecnologia de Alimentos Dietéticos e Nutricionais
RESUMO:

About 6% of the world's population present some kind of allergy to gluten and wheat. On the other hand, most gluten-free bakery products use formulations with low dietary fiber content, as they largely use starches. On the other hand, the presence of gluten proteins in the dough is very important in the formation of breads, in their aerated and firm texture, resulting from the inherent viscoelastic properties of gluten, when properly hydrated with starch. Whole grains of rice, maize and sorghum will be used to obtain whole flours which will have their viscoelastic properties modified by thermoplastic extrusion. Modified multicereal flours by extrusion are expected to be capable of producing whole-grain aerated and firm breads similar to whole-wheat bread, since this process promotes modifications in the starch making it thermoplastic, which would promote improvement of its viscoelastic properties. The objective of this research is to develop gluten-free whole grain breads using thermoplastic extrusion technology from whole grains of rice, maize and sorghum. The simplex-centroid design of three components will be used: whole grains of rice, maize and sorghum. Two types of thermoplastic extrusion process: severe (temperature of the last heating zones: 140 ° C, moisture of the mixtures: 14% and rotation speed of the screws: 500 rpm) and mild (temperature of the last heating zones: 80 ° C, humidity of mixtures: 25% and screw rotation speed: 250 rpm). In order to evaluate the effect of extrusion on the viscoelastic properties of multicereal flours, dynamic-oscillatory tests will be used on a rheometer. The mixtures, which present greater rheological similarity with whole wheat flour, will be used in baking and sensorial tests. The breads produced will be analyzed for volume, color and texture. Simulation studies of in vitro gastrointestinal digestion of the breads selected by sensory analysis will also be carried out.

MEMBROS DA BANCA:
Presidente - 009.412.587-26 - CARLOS WANDERLEI PILER DE CARVALHO - EMBRAPA
Interno - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Externo à Instituição - EVELINE LOPES ALMEIDA - UFRJ
Externo à Instituição - MARIANA SIMÕES LARRAZ FERREIRA - UNIRIO