Inclusão de fibra alimentar em pães isentos de glúten

Abstract

Formulations of breads were developed, gluten-free and with the inclusion of soluble and insoluble dietary fiber, evaluating their technological properties, chemical composition,acceptance and purchase intent of consumers. The standard sample (1) had the rice flour, cassava starch, egg, milk powder, sunflower oil, salt, sugar, dry yeast and water as ingredients. In the other samples the starch was partially replaced by inulin (2), defatted rice bran and inulin (3), and defatted rice bran (4). The color of the bread 2 differed only in the shell which was less red and yellow than the standard sample (1). The inclusion of rice bran yielded a darker color, red and yellow crust and crumb of the breads 3 and 4. The loss of weight and yield of bread 1 did not change for the 3 and 4; however the bread 2 had a greater weight loss and lower yield, probably due to the collapse of the structure of the dough which was not able to maintain the structure at the stage of growth. The cost of the breads with inulin was greater for this is a well known prebiotic ingredient, acquired in pharmaceutical establishments; whereas the cost of bread with bran decreased, since it is an industrial by-product obtained from the extraction of rice bran oil. In the chemical composition there was an increase in ash content, protein and dietary fiber, especially insoluble in the breads 3 and 4; whereas bread 2 had lower protein content and higher dietary fiber, especially soluble. Nutritionally, it is assumed increasing in the nutritional value over digestible carbohydrates and caloric value. Sensory, the breads 3 and 4 were less preferred in the color and flavor atributes, but did not differ from breads 1 and 2 in odor and texture attributes, and purchase intent of consumers. It was concluded that the consumption of breads that had partial replacement of starch is ensuring food functional quality, nutritional and sensorial, especially in the case of celiacs.