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Title: Characterization of Gluten-free Bread Prepared From Maize, Rice and Tapioca Flours using the Hydrocolloid Seaweed Agar-Agar
Authors: Alvarenga, Nuno Bartolomeu
Cebola Lidon, Fernando
Belga, Elisa
Motrena, Patrícia
Guerreiro, Suse
Carvalho, Maria João
Canada, João
Keywords: Tecnologia dos alimentos
Pão sem gluten
Hidrocolóide algas
Farinha de milho
Farinha de tapioca
Farinha de trigo
Gluten-free bread
Hydrocolloid seaweed agar-agar
Maize flour
Tapioca flour
Wheat flour
Rice flour
Issue Date: 2011
Citation: Alvarenga 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.
Abstract: This 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.
Description: Disponível em livre acesso no sítio do DOAJ em
Peer reviewed: yes
ISSN: 2076-5061
Publisher version:
Appears in Collections:D-TCA - Artigos em revistas com peer review

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