Application of extruded broken bean flour for formulation of gluten-free cake blends.
Application of extruded broken bean flour for formulation of gluten-free cake blends.
Author(s): GOMES, L. de O. F.; SANTIAGO, R. de A. C.; CARVALHO, A. V.; CARVALHO, R. N.; OLIVEIRA, I. G. de; BASSINELLO, P. Z.
Summary: The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05). The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower viscosity and retrogradation when compared to the standard formulation. All cakes were accepted (rate ≥ 7) for all the analyzed attributes. From the technological and sensory standpoints, the development of gluten-free cake mixtures is feasible with up to 75% of extruded broken beans.
Publication year: 2015
Types of publication: Journal article
Unit: Embrapa Eastern Amazon
Keywords: Alimentação, Farinha, Feijão, Glúten, Subproduto
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