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

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.