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Gluten-free bread: a case study

2017-05Conference object Open access
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dc.contributor.authorCorreia, Paula
dc.contributor.authorFonseca, Mariana F.
dc.contributor.authorBatista, Luís M.
dc.contributor.authorGuiné, Raquel
dc.date.accessioned2017-05-15T11:03:29Z
dc.date.available2017-05-15T11:03:29Z
dc.date.issued2017-05
dc.description.abstractPhysicochemical and sensorial characteristics of a possible commercial gluten-free bread (GFB) made with a new gluten-free flour were studied, as compared to a regular wheat bread, which was also analysed as Control sample. Results show that GFB presented high values of moisture and water activity, 36.56% and 0.96. This bread presented high density (0.38 g/ cm3) comparing to regular bread (0.25 g/ cm3), being these results reinforced by image analysis of alveoli. GFB was whiter, with less color intensity, meaning that a* and b* color parameters were lower than control, which was confirmed by sensorial evaluation results. GFB was soft and easily chewable (75.0 N and 70.0 N, respectively for hardness and chewiness), which, once again, was corroborated by the sensorial results. The overall assessment done by the consumer panellist to GFB was 4.1 (on a scale from 1 to 10), while the control bread presented 5.5. It could be concluded that the new flour formulation is suitable for GFB production, with characteristics comparable with the regular bread.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCorreia, P., Fonseca, M.F., Batista, L. M. & Guiné, R.P.F. (2017). Gluten-free bread: a case study. in Abstract Book and Proceedings of 3rd International Conference on Food and Agricultural Engineering (ICFAE), Budapeste, Hungary, pp. 19.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/4591
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectWheatpt_PT
dc.subjectGluten-freept_PT
dc.subjectPhysicochemical characteristicspt_PT
dc.subjectSensorial propertiespt_PT
dc.titleGluten-free bread: a case studypt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceBudapeste, Hungriapt_PT
oaire.citation.endPage19pt_PT
oaire.citation.startPage19pt_PT
oaire.citation.title3rd International Conference on Food and Agricultural Engineering (ICFAE 2017)pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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