Banca de QUALIFICAÇÃO: MYLENA RAFAELLE MACIEL GUIMARÃES

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : MYLENA RAFAELLE MACIEL GUIMARÃES
DATE: 10/06/2022
TIME: 10:00
LOCAL: Remoto
TITLE:

Characterization physicochemical of breads free gluten made with rice flour and chickpea. 

KEY WORDS:

Extrusion, celiac, bakery, gluten-free.

PAGES: 29
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Alimentos Dietéticos e Nutricionais
SUMMARY:

Celiac disease is a chronic disease of autoimmune origin that develops in genetically susceptible individuals due to the ingestion of the gluten-forming protein naturally present in grains such as wheat, rye and barley. It is considered an inflammatory disease of the small intestine, associated with food intolerance, affecting approximately 1% of the world population. Therefore, the most important treatment is strict adherence to a totally gluten-free diet, which guarantees improvement of symptoms and normalization of serological markers. It is considered difficult to produce gluten-free products from a technological point of view, especially breads, since gluten is responsible for the structure of the dough, which provides elasticity, viscosity and gas retention capacity. This research aims to elaborate, formulate, and characterize the physical, chemical, and sensory properties of gluten-free breads made from a mixture of rice flour, chickpea flour, among other starchy components. Quality items of bakery products will be used in order to evaluate the physical properties of both the dough and the final product, observing the characteristics similar to products made with wheat flour, as well as sensory aspects, such as acceptability and consumer preference.

BANKING MEMBERS:
Presidente - 105.290.788-13 - JOSÉ LUIS RAMIREZ ASCHERI - EMBRAPA
Interna - 024.950.088-44 - ROSIRES DELIZA - EMBRAPA
Externa à Instituição - ERIKA MADEIRA MOREIRA DA SILVA - UFES