TECHNOLOGICAL AND NUTRITIONAL PROPERTIES OF BREAD PREPARED WITH DIFFERENT PROPORTIONS OF RICE FLOUR AND EXTRUDED RICE FLOUR

Jarine Amaral do Evangelho; Vânia Zanella Pinto; Elessandra da Rosa Zavareze; Nathan Levien Vanier; Alvaro Renato Guerra Dias; Letícia Mascarenhas Pereira Barbosa

Jarine Amaral do Evangelho Faculdade de Nutrição – Departamento de Nutrição – Universidade Federal de Pelotas
Vânia Zanella Pinto Departamento de Ciência e Tecnologia Agroindustrial – Faculdade de Agronomia Eliseu Maciel – Universidade Federal de Pelotas
Elessandra da Rosa Zavareze Curso de Engenharia de Alimentos – Universidade Federal do Pampa, Campus Bagé
Nathan Levien Vanier Departamento de Ciência e Tecnologia Agroindustrial – Faculdade de Agronomia Eliseu Maciel – Universidade Federal de Pelotas
Alvaro Renato Guerra Dias Departamento de Ciência e Tecnologia Agroindustrial – Faculdade de Agronomia Eliseu Maciel – Universidade Federal de Pelotas
Letícia Mascarenhas Pereira Barbosa Faculdade de Nutrição – Departamento de Nutrição – Universidade Federal de Pelotas

Keywords: rice, bread, extruded flour, specific volume, texture.

Abstract

In order to prepare gluten-free bread for celiac disease patients, the objective of this study was to verify the influence of extruded rice flour (FAE) on technological and nutritional characteristics of gluten-free breads. The mixtures were prepared substituting the polished rice flour by 10, 25, 50 and 75% of FAE. The breads were evaluated according to weight loss when baking, specific volume, density, crust and crumb color, crumb texture during storage, chemical composition, and total caloric value of the bread. The addition of FAE increased both weight loss and bread volume, thus reducing its density. FAE as compared to control. Addition of FAE increased the chromaticity a* of the crumb and the crust, while the b* chromaticity decreased as compared to control. The addition of a level up to 25% of FAE in the bread formulation caused a reduction in hardness during 120 hours of storage as compared to the control treatment (without FAE). Control bread presented higher total caloric value as compared to the other treatments. Carbohydrate and protein content did not differ statistically among the treatments; however the increase of FAE in the formulations promoted a gradual reduction in the fat content.