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Characterization of Gluten-free Bread Prepared From Maize, Rice and Tapioca Flours using the Hydrocolloid Seaweed Agar-Agar

2011Journal article Open access
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dc.contributor.authorAlvarenga, Nuno Bartolomeu
dc.contributor.authorCebola Lidon, Fernando
dc.contributor.authorBelga, Elisa
dc.contributor.authorMotrena, Patrícia
dc.contributor.authorGuerreiro, Suse
dc.contributor.authorCarvalho, Maria João
dc.contributor.authorCanada, João
dc.date.accessioned2013-06-04T15:48:03Z
dc.date.available2013-06-04T15:48:03Z
dc.date.issued2011
dc.descriptionDisponível em livre acesso no sítio do DOAJ em http://recent-science.com/indexpor
dc.description.abstractThis work aims to check the rheological, physicochemical and sensory characteristics of gluten-free bread produced with corn, rice and tapioca flours, using the hydrocolloid seaweed agar-agar. Relatively to wheat bread, it was found that the pH was slightly lower in gluten-free bread. In the crust only the brightness remained significantly different between both bread types, but in the kernel, the parameters a*,b* and L* diverge significantly. The toughness as well as the force of penetration and cutting were also significantly different between both bread types. The hedonic evaluation showed that the panellists prefered bread with gluten but the quantitative descriptive analysis did not reveal a clear pattern. The overall assessment pointed that bread with gluten has a greater acceptance by consumers, while gluten-free bread is considered nice in the opinion of the penallists.por
dc.identifier.citationAlvarenga N.B., Lidon F.C., Belga E., Motrena P., Guerreiro S., Carvalho M.J. & Canada J. (2011) Characterization of Gluten-free Bread Prepared From Maize, Rice and Tapioca Flours using the Hydrocolloid Seaweed Agar-Agar. Recent Research in Science and Technology, 3(8), 64-68.por
dc.identifier.issn2076-5061
dc.identifier.urihttp://hdl.handle.net/10400.26/4342
dc.language.isoengpor
dc.peerreviewedyespor
dc.relation.publisherversionhttp://recent-science.com/index.php/rrst/article/view/8200por
dc.subjectTecnologia dos alimentospor
dc.subjectPão sem glutenpor
dc.subjectHidrocolóide algaspor
dc.subjectAgar-agarpor
dc.subjectFarinha de milhopor
dc.subjectFarinha de tapiocapor
dc.subjectFarinha de trigopor
dc.subjectGluten-free breadpor
dc.subjectHydrocolloid seaweed agar-agarpor
dc.subjectMaize flourpor
dc.subjectTapioca flourpor
dc.subjectWheat flourpor
dc.subjectRice flourpor
dc.titleCharacterization of Gluten-free Bread Prepared From Maize, Rice and Tapioca Flours using the Hydrocolloid Seaweed Agar-Agarpor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage68por
oaire.citation.startPage64por
oaire.citation.titleRecent Research in Science and Technologypor
oaire.citation.volumeVol 3, No 8por
rcaap.rightsopenAccesspor
rcaap.typearticlepor

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