Abstract
The evidence that celiac disease is the most common food intolerance in the world is driving an increasing demand for gluten-free products. However, gluten is a structure-building protein essential for formulating baked goods. Therefore, obtaining gluten-free bread (GFB) is a technological challenge. This project aims to develop GFB with high technological, nutritional and sensory quality in order to contribute to improve celiac patient's nutrition, health and quality of life. For this purpose, three approaches will be adopted singly or in combination, by applying experimental design techniques. 1) The mixture design will be used to define the ideal proportions of alternative flour that maximizes the GFB quality. Factorial design will be used to 2) Assess the effects of the gel obtained by interactions between different levels of soluble fiber and water in batters and GFB properties and 3) Induce the formation of protein aggregates by cross-linking reactions catalyzed by transglutaminase and evaluate their effects on the batter and GFB characteristics. The response surface methodology will be used for simultaneous optimization of technological, nutritional and sensory properties as well as the shelf life of GFB. This research will colaborate to the gluten-free baking technology by indicating new approaches which allows improvement of the structure, texture, acceptability, nutritive value and shelf life of GFB, in order to contribute to the expansion and diversification of gluten-free market, improving celiac patient's access to high quality gluten-free products. (AU)
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