Características tecnológicas e sensoriais de pães de farinha de arroz com adição de gomas alimentícias

Abstract

Gluten is formed by the proteins gliadin and glutenin, and is normally found in cereals, such as wheat. It has an important role in baked goods, as it is responsible for the formation of a viscoelastic dough capable of retaining carbon gas (CO2), produced during the fermentation of breads. However, when it comes to celiacs, gluten can present itself as harmful to health. In this way, this work aimed to develop a new option of gluten-free bread, as an alternative for celiac people. Four breads were formulated using rice flour as a base with the addition of xanthan gum and guar gum, to evaluate the best parameters and quality of breads. The texture of the breads was evaluated, in which the cohesiveness values ​​showed no statistical difference between the samples, as for the firmness of the breads, where the lowest crumb firmness was observed in the F1 analysis (7.77 ± 0.32), while formulations F2 and F3, with the addition of xanthan gum and guar gum, respectively, showed the highest firmness. The evaluation of the specific volume of the breads showed that the effects of the gums did not have significant differences between the formulations F1, F2 and F4. Therefore, for breads added with xanthan gum, there was no interference in their specific volume. However, formulation F3 had the highest specific volume (344.3cm³/g) compared to the other formulations. According to the results of the sensory analysis, the sample that was most accepted among the 20 analysts was 810 (F3) which was added with guar gum, where most analysts concluded that they would certainly buy it.