Desenvolvimento de mixes de panificação isentos de glúten a partir de subprodutos alimentares

• Autor(es): Silva, Joana Ferreira da
• Data: 2014
• Identificador Persistente: http://hdl.handle.net/10400.5/8234
• Origem: Repositório da UTL
• Assunto(s): broken rice flour; rice bran; gluten-free bread; by-products; egg
• Tipo de Documento: Dissertação de mestrado
• Idioma: Português
• Orientador(es): Raymundo, Anabela Moreira; Sousa, Isabel Maria Nunes de
• Contribuidor(es): Repositório da Universidade de Lisboa

Descrição

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia

Currently, due to the increasing number of gluten intolerant people, the market for gluten-free products has progressed, however, the products are mostly imported and present highly priced. The main objective of this work was the development of gluten-free baking mixes from the by-products of rice industry. A base formulation was produced, based on several recipes, which was subsequently improved with the addition of fresh and powdered egg. Tests were performed in terms of rheology and texture of the dough, the internal structure and texture of the breads, color and aw (water activity) of the crumbles and expandability of the dough throughout the fermentation (over-run percentage). It was found that the formulation with the addition of egg powder presented a stronger dough, with greater structure, than an existing market mix. This formulation compared to the formulations with fresh egg added and egg free, showed better internal structure, lower firmness over forty-eight hours and higher values of over-run percentage, being closer to the characteristics of the desired bread