Gluten-free Bread: Economic, Nutritional And Technological Aspects

This chapter presents a detailed description of previously published works of the economical, nutritional and technological aspects of the research and production of gluten-free bread, which can benefit not only countries that do not produce wheat, but also celiac patients, whose life-long diet completely excludes foods containing wheat, oat, barley, rye and triticale. The real quality of the bread and wheat currently consumed will be investigated in this chapter: the years of research, massive financing by the wheat-exporting countries and private enterprises, high volume of production and intense marketing, all of which contributed to the rise in the global consumption of bread. 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Experimental Design For The Evaluation Of Bread Protein Quality

The evaluation of protein quality is a key factor in determining nutritional and commercial value of food products. Techniques based mainly on the protein efficacy in stimulating animal growth have been developed and used for this purpose. Many works in the area of breadmaking have tried to complement the protein in wheat flour, which presents deficiencies in essential amino acids, with different protein sources, however, very few studies focus on the nutritional value. This chapter presents a proposal of nutritional studies which may be used to evaluate the nutritional quality of proteins, presenting some examples of works which have been applied in bread evaluation. Furthermore, reports the classic literature on the main methods of protein quality evaluation. © 2012 Nova Science Publishers, Inc. All rights reserved.227240Protein Quality Evaluation Report of a Joint FAO/WHO Expert Consultation (1991) Food and Agriculture Organization, Rome, , FAO/WHO - Food and Agriculture Organization/World Health OrganizationHenley, E.C., Kuster, J.M., (1994) Food. Tech, 4, p. 74Sgarbieri, V.C., (1996) Proteínas em alimentos protéicos: propriedades, degradações, modificações, , São Paulo: Varela(1990), FAO/WHO. Food and Agriculture Organization of the United Nation / World Health Organization. Report on a joint FAO/WHO Expert Consolation on Protein Quality EvaluationSarwar, G., (1997) The protein digestibility-corrected amino acid score method overestimates quality of proteins containing antinutritional factors and of poorly digestible proteins supplemented with limiting amino acids in rats, 127, p. 758. , NutrSchaafsma, G., (2000) Nutr, 130, p. 1865Bender, A.E., Doell, B.H., (1957) British J. Nutr, 11, p. 138Friedman, M., (1996) J. Agric. Food Chem, 44, p. 6Mendes, F.Q., Oliveira, M.G.A., Costa, N.M.B., Pires, C.V., Hoffmam, Z.B., (2009) Alim. Nutr, 20, p. 77Lehninger, A.L., Nelson, D.L., Cox, M.M., (2005) Lehninger Principles of Biochemistry, , 4th ed., New York: W.H. Freeman, Chapter 18Pires, C.V., Oliveira, M.G.A., Rosa, J.C., Costa, N.M.B., (2006) Ciênc. Tecnol. Alim, 26, p. 179Sgarbieri, V.C., (1987) Alimentação e nutrição: fator de saúde e desenvolvimento, , Campinas: UNICAMPMitchell, H.H., (1923) J. Biol. Chem, 58, p. 875Boas-Fixsen, M.A., (1930) Biochem, 24, p. 1794Food and Agriculture Organization of the United Nation / World Health Organization (1981) Report on a joint FAO/WHO Consultation on Energy and Protein Requirements, , FAO/WHOMitchell, H.H., (1923) J. Biol. Chem, 58, p. 905Mitchell, H.H., Carman, G.G., (1926) J. Biol. Chem, 68, p. 183Reeves, P.G., Nielsen, F.H., Fahey, G.C., (1993) J. Nutr, 123, p. 1939Ziegler, F.L.F., Sgarbieri, V.C., (2009) Rev. Nutr, 22, p. 61Alu'datt, H., Rababah, T., Ereifej, K., Alli, I., Alrababah, M.A., Almajwal, A., Masadeh, N., Alhamad, M.N., (2012) Food Hydrocolloids, 26, p. 13

Extruded Rice Flour As A Gluten Substitute In The Poduction Of Rice Bread [farinha Extrusada De Arroz Como Substituto De Glúten Na Produção De Pão De Arroz]

Research regarding the production of gluten-free bread (GFB) is very important nutritionally, technically and economically speaking, both to celiac patients and to developing countries who import wheat. The main technological problem in the production of GFB is obtaining a gluten substitute that is both inexpensive and capable of retaining gas during bread fermentation and baking. The use of gelatinized starch as an alternative for gluten seems promising. In this project, rice bread was made using pre-gelatinized extruded rice flour as a gluten substitute. Pre-gelatinized rice flours (PRF) were manufactured in a single screw Brabender extruder, varying extrusion temperature (108-192°C) and the moisture of the raw material (19.2 - 24.8 %), and were used in a proportion of 10g for every 100g of raw rice flour, in the production of gluten-free bread. Results showed that rice flour extruded at a high temperature (180°) and low moisture content (20%), rendered bread with the best technological characteristics, presenting crust and crumb color similar to those of conventional wheat bread, although with volume and texture not as satisfactory in the same comparison. © 2007 Archivos Latinoamericanos de Nutrición.563Wilhoft EMA. Bread Staling, I, Experimental Study, II, Theoretical Study. J. Sci. Food Agricultural. 1971, (22):176-183El-Dash, A.A., Molecular structure of gluten and viscoelastic properties of dough: A new concept (1991) Proceedings of the First Brazilian Congress Proteins. Ed, pp. 513-530. , UNICAMPPolanco, I., Molina, M., Pietro, G.C.S., Lama, R., Dieta y enfermidad celíaca (1995) Alimentaria, 33 (264), pp. 91-93Jarmo, K., Visakorpi, J., Mäki, M., Variaciones en las características clínicas de la enfermidad celíaca (1995) Alimentaria, 33 (264), pp. 93-96Nishita, K.D., Roberts, R.L., Bean, M.M., Development of a yeast-leavened rice-bread formula (1976) Cereal Chem, 53 (5), pp. 626-635Ranhotra, G.S., Loewe, R.J., Puyat, L.V., Preparation and evaluation of soy-fortified gluten-free bread (1975) J. Food Sc, 40 (1), pp. 62-64Ylimaki, G., Hawarysh, Z.J., Hardin, R.J., Thomson, A.B.R., Application of response surface methodology to the development of rice flour yeast breads: Objective measurements (1988) J. Food Sci, 53 (6), pp. 1800-1805Nishita, K.D., Bean, M.M., Physicochemical properties of rice in relation to rice bread (1979) Cereal Chem, 56 (3), pp. 185-189Perdon, A.A., Juliano, B.O., Amylose content of rice and quality of fermented cake (1975) Die Stärke, 27 (6), pp. 196-198Wheatless bread, F.A.O., (1989), JanuaryDefloor, I., De Geest, C., Schllekens, M., Martens, A., Elcour, J.A., Emulsifiers and/or extruded starch in the production of breads from cassava (1991) Cereal Chem, 68 (4), pp. 323-327Schnell, M., Carvajal, M.E., Anchustegui, B., Effect of Cassava Bread Supplementation on Energy-Intake of Rats (1993) Arch Latinoamer Nutr, 43 (3), pp. 217-220Torres, R.L., Gonzalez, R.J., Sanchez, H.D., Osella, C.A., de la Torre, M.A.G., Performance of rice varieties in making bread without gluten (1999) Arch Latinoamer Nutric, 49 (2), pp. 162-165Gujral, H.S., Rosell, C.M., Improvement of the Bread making quality of rice flour by glucose (2004) Food Research International, 37, pp. 75-81Lorenz K & Jansen GR. Nutrient stability of full-fat soy flour and corn-soy blends produced by low-cost extrusion. Cereal Foods World.198025 (4):161-2, 171El-Dash AA. Aplication and control of thermoplastic extrusion of cereals for food and industrial uses. In. Pomeranz, Y. & Munch, L. Cereal a Renewable Resource: Theory and Practice. American Association of Cereal Chemists, 1982Aproved, A.A.C.C., (1983) Methods of American Association Of Cereal Chemists, , 8 ed. St. PaulBligh, E.G., Dyer, W.J., A rapid method of total lipid extraction and purification (1959) Canadian J Biochemistry Physiology, 37, pp. 911-917Sowbhagya, C.M., Bhattacharya, K.R., Simplified determination of amylose in milled rice (1979) Starch, 31 (5), pp. 159-163Brabender. Food Quality testing with Brabender, Germany. s.dMachado LMP. Pão sem gúten: otimização de algumas variáveis de processamento. Campinas, 1996. Tese de Mestrado em Tecnologia de Alimentos. Faculdade de Engenharia de Alimentos. Universidade Estadual de Campinas. 186pEl-Dash, A.A., Camargo, C.R.O., Diaz, N., Fundamentos de Tecnologia de Panificação (1982) Série Agro-Industrial, 6Ferreira, V.L.P., Princípios e aplicações da colorimetria em alimentos (1981) Instruções Técnicas, (19)Barros Neto B, Scarminio IS, Bruna RE. Planejamento e Otimização de experimentos. Ed. da UNICAMP, 1995, 299pAkobundu, C.N., Ubbaonu, C.N., Ndupuh, C.E., Studies on the baking potencial of non-wheat composite flours (1988) J. Food Sc. Tech, 25 (4), pp. 211-214Borges, J.M., Ferreira, E., Alvim, C.M.F., Pão de mandioca e soja (1984) Boletim de Extensão, , Universidade Federal de Viçosa, Viçosa, 17pKim, J.C., Ruiter, D., Bakery products with non-wheat flours- a review (1969) Bakers Digest, 43 (3), pp. 58-63Gutkoski, L.C., Pavanelli, A.P., Miranda, M.Z., Chang, Y.K., Efeito de melhoradores nas propriedades reológicas e de panificação da massa de farinha de trigo (1997) Ciência e Tecnologia de Alimentos, 17 (1), pp. 11-1

Meat Analogue Produced With Soy Protein Isolate And Vital Gluten By Thermoplastic Extrusion: Technological, Physicochemical And Nutritional Characteristics

The consumer interest in healthy foods has pronounced effects within the food industry. Concerning this segment, the demand for vegetal proteins sources has shown significant increase. In vegetarian diets, meat has been replaced by meat analogues, which are usually made from soy protein. The texturized meat analogue produced with soy protein isolate should provide appearance, texture and nutritional value similar to meat. However, soy proteins do not provide all essential amino acids, once they are deficient in sulphur amino acid, such as methionine and cysteine, which makes the product with a lower biological value protein than meat and meat products. To complement the amino acid profile of soybeans and improve the physicochemical and technological characteristics of meat analogue, the use of vital gluten has been proposed. In addition to following the trend of reducing additive used in foods, the soy protein isolate in combination with vital gluten can promote formation of fibrous texture and complement the essential amino acid balance, since vital gluten is deficient of lysine, which is the abundant amino acid in soybeans. In turn, it complements soybeans with sulfur amino acids. This chapter aims to present the production of meat analogues by using vegetable proteins from soybeans and wheat, as well as the chemical interactions that occur between the constituents during the extrusion process. In addition, this chapter will discuss the main technological properties and the protein value as a chemical score of the mixtures of gluten and soybean protein needed to produce meat analogues with amino acid profile in quantity and quality acceptable for replacement of meat in vegetarian diets. © 2013 Nova Science Publishers, Inc. 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Foreign Agricultural ServiceMessina, M., Messina, V., Setcxhell, K.D.R., The simple soybean and your health, p. 1994. , Avery Publishing Group: New YorkFood Labeling: Health ClaimsSoy Protein and Coronary Heart Disease, Federal Register , 64, p. 1999Liu, K., (2000) Food Tech., 54, pp. 46-58Paucar-menacho, L.M., Berhow, M.A., Mandarino, J.M.G., Meija, E.G., Chang, Y.K., (2010) Food Chem., 119, pp. 636-642Paucar-menacho, L.M., Farfan, J.A., Berhow, M.A., Mandarino, J.M.G., Meija, E.G., Chang, Y.K., (2010) Food Chem., 120, pp. 15-21Silva, L.H., Celeghini, R.M.S., Chang, Y.K., (2011) Food Chem., 128, pp. 640-644Silva, L.H., Costa, P.F.P., Nomiyama, G.W., Souza, I.P., Chang, Y.K., (2012) Braz. J. Food Technol., 15, pp. 300-306Vernaza, M.G., Vermont, P.D., Mejia, E.G., Chang, Y.K., (2012) Food Chem., 134, pp. 2217-2225Vernaza, M.G., Dia, V.P., Gomez, T., Berhow, M., Chang, Y.K., Mejia, E.G., (2012) J. Agric. Food Chem., 60, pp. 7886-7894Egbert, W.R., Technology, Properties, and Applications (2004) Soybeans as Functional Foods and Ingredients, pp. 134-162. , 1st Ed. Liu, K., AOCS: ChampaignRhee, K.C., Functionality of soy proteins (2004) Protein functionality in food system, pp. 311-324. , Hettiarachchy, N, S.Ziegler, G. R., Mercel Dekker: New YorkUtsumi, S., Matsumura, Y., Mori, T., Structure-function relationships of soy proteins (1997) Food Proteins and their Applications, pp. 257-291. , Damodaran, S.Paraf, A., Marcel Dekker: New YorkFukushima, D., Soy proteins (2004) Proteins in Food Processing, pp. 123-145. , Yada, R. Y., Woodhead Publishing Limited: EnglandKilara, A., Harwalkar, V.R., Denaturation (1996) Food Proteins: Properties and characterization, pp. 71-165. , Nakai, S.Modler, H. W., Wiley-VCH: New YorkPaucar-menacho, L.M., Berhow, M.A., Mandarino, J.M.G., Chang, Y.K., Mejia, E.G., (2010) Food Res. Int., 43, pp. 1856-1865Mills, E.N., Huang, L., Noel, T.R., Ginning, A.P., Morris, V., (2001) J. Biochim. Biophys. Acta, 1547, pp. 339-350Ledward, D.A., Mitchell, J.R., Protein extrusion-More questions as answers? (1988) Food structure -its creation and evaluation, pp. 219-229. , Blanshard, J. M. V.Mitchell, J. R., Butterworth: LondonGrain: World Markets and Trade http://usda01.library.cornell.edu/usda/current/grain-market/grain-market -12-11-2012.pdf, (accessed 01/08/12), United States Department of Agriculture. Foreign Agricultural ServiceHoseney, R.C., Principles of cereal science and technology, p. 1998. , 2nd Ed., AACC: Saint PaulVeraverbeke, W.S., Delcour, J.A., (2002) Food Sci. Nutr., 42, pp. 179-208Guerrieri, N., Cereal proteins (2004) Proteins in Food Processing, pp. 176-196. , Yada, R. Y., Woodhead Publishing Limited: CambridgeProtein quality evaluation: report of the Joint FAO/WHO Expert Consultation , p. 1991. , Food and Agriculture Organization of the United Nations: RomeMacritchie, F., Lafiandra, D., Structure-function relationships of wheat proteins (1997) Food Proteins and their Applications, pp. 293-324. , Damodaran, S.Paraf, A., Marcel Dekker: New YorkPires, C.V., Oliveira, M.G.A., Rosa, J.C., Costa, M.N.B., (2006) Cienc. Tecnol. Aliment., 26, pp. 179-187Rombouts, I., Lamberts, L., Celus, I., Lagrain, B., Brijs, K., Delcour, J.A., (2009) J. Chromatogr., A, 1216, pp. 5557-5562Schaafsma, G., (2000) J. Nutr., 130, pp. 1865S-1867SSchaafsma, G., (2005) J. AOAC Int., 88, pp. 988-994Carvalho-silva, L.B., Clerici, M.T.P.S., Experimental design for the evaluation of bread protein quality (2012) Bread Consumption and Health, pp. 215-240. , Clerici, M. T. P. S., Nova Science Publishers: New YorkBerk, Z., Technology of production of edible flours and protein products from soybeans, p. 1992. , Food and Agriculture Organization of the United Nations: RomeMcevoy, C.T., Temple, N., Woodside, J.V., (2012) Public Health Nutr., 15, pp. 2287-2294Harper, J.M., Extrusion of Foods, p. 1981. , CRC Press: Boca RatonSnyder, H.E., Kwon, T.W., Soybean Utilization, p. 1987. , Van Nostrand Reinhold: New YorkHsieh, F., Huff, H.E., (The Curators of the University of Missouri) Meat Analog Compositions and Process, 19, p. 2012. , US Patent 20120093994, AprilBeinecke, C.R., Mcfarland, V.L., Meat-Like Product and its Method of Production, 26, p. 2012. , US Patent 20120189751, JulyReiser, R., Gumudavelli, V., Gharibian, W., James, L., Yonemoto, L.H., Mars, Incorporated Meat Analog Product, 20, p. 2009. , US Patent 20090208612, AugustCavallini, V., Hargarten, P.G., Joehnke, J., Vegetable protein meat analog, 4, p. 2006. , (Solae, LLC), US Patent 7,070,827, JulyAkashe, A., Meibach, R.L., Kraft Foods Holdings Method of preparation of high quality soy-containing meat and meat analog products, 19, p. 2004. , US Patent 20040161513, AugustNoguchi, A., Ishida, N., Isobe, S., National Food Research Institute Process for production of meat analogue by injection molding, 26, p. 1988. , US Patent 4,740,379, AprilEl-dash, A.A., Application and control of thermoplastic extrusion of cereals for food and industrial uses (1981) Cereals: a renewable resource, theory and practice, pp. 165-216. , Pomeranz, Y.Munich, L., AACC: Saint PaulFellows, P.J., Food processing technology: Principles and practice, p. 2000. , CRC Press: EnglandGuy, R., (2001) Extrusion cooking. Technologies and applications, pp. 3-4. , Introduction., Guy, R., CRC Press: EnglandStrahm, B.S., Selection of extrusion systems and automated extruder control (1999) Advances in extrusion technology-Aquaculture/animal feeds and foods, pp. 237-242. , Chang, Y. K.Wang, S. S., Technomic Publishing Company: LancasterRiaz, M.N., Introduction to extruders and their principles (2000) Extruders in food applications, pp. 1-23. , Riaz, M. N., CRC Press: Boca RatonHettiarachchy, N., Kalapathy, U., Soybean Protein Products (1997) Soybeans: Chemistrym Technology, and Utilization, pp. 379-411. , Liu, K., Chapman & Hall: New YorkDeak, N.A., Johnson, L.A., Lusas, E.W., Rhee, K.C., Soy protein products, processing, and utilization (2008) Soybeans: Chemistry, Production, Processing, and Utilization, pp. 661-724. , Johnson, L. A., White, P. J., Galloway, R., AOCS Press: UrbanaStell, C.S., Vernaza, M.G., Schmiele, M., Ferreira, R.E., Chang, Y.K., Thermoplastic Extrusion in Food Processing (2012) Thermoplastic Elastomers, pp. 265-290. , El-Sonbati, A. Z., InTech: CroáciaNoguchi, A., Extrusion cooking of high-moisture protein foods. (1989) Extrusion cooking, pp. 343-370. , Mercier, C.Linko, P.Harper, J. M., AACC: Saint PaulAreas, J.A., Extrusion of food proteins (1992) Crit. Rev. Food Sci. Nutr., 32, pp. 365-392Kitabatake, N., Doi, E., Denaturation and texturization of food protein by extrusion cooking (1992) Food extrusion: science and technology, pp. 361-371. , Kokini, J. L.Ho, C-T.Karwe, M. V., Marcel Dekker: New YorkHashimoto, J.M., Nabeshima, E.H., Cintra, H.S., Dias, A.R.G., Bustos, F.M., Chang, Y.K., (2002) J. Sci. Food Agric., 82, pp. 924-930Liu, K., Hsieh, F.-H., (2008) J. Agric. Food Chem., 56, pp. 2681-2687Tilley, K.A., Benjamin, R.E., Bagorogoza, K.E., Okot-kotber, B.M., Prakash, O., Kwen, H., (2001) J. Agric. Food Chem, 49, pp. 2627-2632Li-chan, E.C.Y., Properties of proteins in food systems (2004) Proteins in food processing, pp. 2-26. , an introduction, Yada, R. Y., Woodhead Publishing Limited: CambridgeChiang, A., Protein-protein interaction of soy protein isolate from extrusion processing, p. 2007. , M.Sc. Dissertation, University of Missouri, ColumbiaStear, C.A., Handbook of Breadmaking Technology, p. 1990. , Elsevier Applied Science: LondresBloskma, A.H., Bushuk, W., Rheology and Chemistry of Dough (1988) Wheat Chemistry and Technology, pp. 131-218. , 3rd Ed. Pomeranz, Y., AACC: Saint PaulChen, F.L., Wei, Y.M., Zhang, B., (2011) LWT-Food Sci. Technol., 44, pp. 957-962Rueda, J., Chang, Y.K., Bustos, F.M., (2004) Agrociencia, 38, pp. 63-73Yao, G., Liu, K.S., Hsieh, F., (2004) J. Food Sci., 69, pp. E303-E307Lin, S., Huff, H.E., Hsieh, F., (2000) J. 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Young bamboo culm flour of dendrocalamus asper: technological properties for food applications

Although bamboo is an agricultural product that moves billions of dollars in international trade, only its shoot has fiber production and use in food application. This study aimed to produce and evaluate the physicochemical and technological characteristics of young bamboo culm flour of Dendrocalamus asper for food application. Young culms were collected and divided into three fractions: bottom (B), middle (M) and top (T). The fractions were dried, ground, sieved and separated into two different particle sizes: F1 (d > 0.425 mm) and F2 (d ≤ 0.425 mm), totaling six samples: BF1, BF2, MF1, MF2, TF1 and TF2. The flours presented significant differences in proximate composition, whereas ash, protein and lipid contents were below 2%, and these flours can be considered as sources of fiber (67–79 g/100 g) and starch (from 6 to 16 g/100 g). Water absorption index (WAI) and water solubility index (WSI) were significantly higher for the bottom samples (BF1 and BF2), compared to the other flours. Color parameters indicated white yellow color for all flours, being all the samples F1 (BF1, MF1 and TF1) clearer than flour F2. The results of this study open new perspectives for the food application of young bamboo culm flour.76230235COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPSem informação2015/19637-4Sem informaçãoFAEPE

A Comparative Study Among Methods Used For Wheat Flour Analysis And For Measurements Of Gluten Properties Using The Wheat Gluten Quality Analyser (wgqa)

This study aimed at comparing both the results of wheat flour quality assessed by the new equipment Wheat Gluten Quality Analyser (WGQA) and those obtained by the extensigraph and farinograph. Fifty-nine wheat samples were evaluated for protein and gluten contents; the rheological properties of gluten and wheat flour were assessed using the WGQA and the extensigraph/farinograph methods, respectively, in addition to the baking test. Principal component analysis (PCA) and linear regression were used to evaluate the results. The parameters of energy and maximum resistance to extension determined by the extensigraph and WGQA showed an acceptable level for the linear correlation within the range from 0.6071 to 0.6511. The PCA results obtained using WGQA and the other rheological apparatus showed values similar to those expected for wheat flours in the baking test. Although all equipment used was effective in assessing the behavior of strong and weak flours, the results of medium strength wheat flour varied. WGQA has shown to use less amount of sample and to be faster and easier to use in relation to the other instruments used.342235242(1995), American Association for Clinical Chemistry-AACC, Approved Methods. St. Paul: AACC(2014), http://www.abitrigo.com.br, Associação Brasileira da Indústria do Trigo-Abitrigo, Retrieved fromBaker, J.C., Parker, H.K., Mize, M.D., The action of an oxidizing agent in bread dough made from patent flours (1942) Cereal Chemistry, 19, pp. 334-346Baker, J.C., Parker, H.K., Mize, M.D., Measurement and significance of gluten quality (1943) Cereal Chemistry, 20, pp. 506-516Bloksma, A.H., Rheology of the breadmaking process (1990) Cereal Foods World, 35, pp. 228-236Camargo, C.R.O., Camargo, C.E.O., Trigo: Avaliação tecnológica de novas linhagens (1987) Bragantia, 46 (2), pp. 169-181. , http://dx.doi.org/10.1590/S0006-87051987000200002Chang, Y.K., Wheat gluten quality analyser (1994) BR Patent, pp. 1844-1848Chang, Y.K., Ferrari, M.C., A new apparatus for the evaluation of rheological properties of wheat gluten (2000) Acta Alimentaria, 29 (2), pp. 169-180. , http://dx.doi.org/10.1556/AAlim.29.2000.2.7Costa, M.G., Souza, E.L., Stamford, T.L.M., Andrade, S.A.C., Qualidade tecnológica de grãos e farinhas de trigo nacionais e importados (2008) Food Science and Technology, 28 (1), pp. 220-225Dendy, D.A.V., Dobraszczyk, B.J., Cereals and Cereal Products: Technology and Chemistry (2001) Food Products Series, 4. , Ed. SpringerDobraszczyk, B.J., Campbell, G.M., Gan, Z., Bread: A unique food (2001) Cereals & Cereal Products: Chemistry and Technology, pp. 182-232. , In B. J. Dobraszczyk & D. A. V. Dendy (Eds.), Maryland: Aspen PublishersEl-Dash, A.A., (1978) Analysis and Development of a New System For Testing the Technological Quality of Flours, , UNICAMP(2013), http://faostat.fao.org/site/339/default.aspx, Food and Agriculture Organization of the United Nations-FAO, FAOStat. Retrieved fromFufa, H., Baenziger, P.S., Beecher, B.S., Dweikat, I., Graybosch, R.A., Eskridge, K.M., Comparison of phenotypic and molecular marker-based classifications of hard red winter wheat cultivars (2005) Euphytica, 145 (2), pp. 133-146. , http://dx.doi.org/10.1007/s10681-005-0626-3Hlynkla, K., Anderson, J.A., A machine for measuring the extensibility and resistente to extension of gluten (1946) Cereal Chemistry, 23, pp. 115-134James, T.R., Huber, L.X., A study of the physical properties of washed gluten (1927) Cereal Chemistry, 4, pp. 449-460Kress, C.B., (1924) Gluten Quality. Cereal Chemistry, 1, pp. 247-250Lásztity, R., Prediction of wheat quality-success and doubts. Periodica Polytechnica Ser (2002) Chem. Eng, 46 (1-2), pp. 39-49Módenes, A.N., Silva, A.M., Trigueros, D.E.G., Avaliação das propriedades reológicas do trigo armazenado (2009) Food Science and Technology, 29 (3), pp. 508-512. , http://dx.doi.org/10.1590/S0101-20612009000300008Mohs, K., Schimidt, E.A., Frank, H.V., Die Bestimmung der Kleberdehnberkeit mittels des Glutographen (1939) Z Ges Getreide Muhlenw, 26, pp. 23-30Oliver, J.R., Allen, H.M., The prediction of bread baking performance using the farinograph and extensograph (1992) Journal of Cereal Science, 15 (1), pp. 79-89. , http://dx.doi.org/10.1016/S0733-5210(09)80058-1Pomeranz, Y., (1988) Wheat Chemistry and Technology, , 3rd ed.). St. Paul: AACCPratt, D.B., Criteria of flour quality (1971) Wheat: Chemistry and Technology, pp. 201-226. , In Y. Pomeranz (Ed.), St. Paul: AACCSchiller, G.W., Bakery four specifications (1984) Cereal Foods World, 29, pp. 647-651Schmidt, D.A.M., Carvalho, F.I.F., Oliveira, A.C., Silva, J.A.G., Bertan, I., Valério, I.P., Hartwig, I., Gutkoski, L.C., Variabilidade genética em trigos brasileiros a partir de caracteres componentes da qualidade industrial e produção de grãos (2009) Bragantia, 68 (1), pp. 43-52. , http://dx.doi.org/10.1590/S0006-87052009000100006Sietz, W., Dorfner, H.H., Gluten quality testing-a new method (1987) Getreide Mehl Und Brot, 41, pp. 16-19(1990), Statistical Analisys System Institute - SAS, SAS/STAT user's guide: version 6. SAS InstUdy, D.C., Effect of bisulfite and thioglycolic acid on the viscosity of wheat gluten dispersions (1953) Cereal Chemistry, 30, pp. 288-301Williams, P., El-Harmamein, F.J., Nakkaoul, H., Rihawi, S., (1988) Crop Quality Evaluation Methods and Guideline, , 2nd ed.). Aleppo: ICARD

Nutritional Quality Of Proteins In Breads

Bread may be an optimal source for protein enrichment, as wheat proteins have quantitative deficiencies in some essential amino acids. Works focusing on the use of new protein sources in breads present a major concern about technological quality, however, few studies perform a full nutritional evaluation of the final product. In this chapter the main raw materials used to enhance bread protein value will be showed, where the amino acid profile will be discussed and the main works focusing on the nutritional quality of protein of bread will be presented. © 2012 Nova Science Publishers, Inc. 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Cereal fiber: extrusion modifications for food industry

Although the consumption of whole grain foods has been encouraged due to the association between whole grains and health benefits, changes in the technological parameters and sensory attributes may limit the consumption of these products. This review addressed the effects on technological properties and sensory attributes of using cereal bran fiber in pasta and expanded extrudates (breakfast cereals and snacks). However, there are few studies on the microstructure and the fiber modification of these products, demonstrating that there is a great challenge to solve the technological and sensory problems of fiber-added expanded extruded products.33141148CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES140791/2017-5Sem informaçã