Análise físico-química da massa de pastel elaborada sem glúten e de massas comerciais com e sem glúten

Abstract

Masses, in general, are made with common wheat flour (triticum aestivum), which, when subject to mechanical agitation in water presence, develops a protein complex mesh, called glúten. The gluten is formed by two proteins, gliadin and glutenin, it are responsable to cause alergic reactions to sensitive people. When celiac patients get in touch with gluten, alergic reactions are resulted, since gastrointestinal discomforts until mineral defficiency absorption needed to the maintenance of health occur, for that reason, celiac people must restrict their diet, avoid the gluten consumption. However, the products available on market are restricted and expensive. The pastel mass is a fresh mass, this food is consumed and apreciated basicly for all Brazilian citizens, being a fast food and easy to prepare and delicious, generally made with wheat flour, the traditional pastel can not be consumed by celiac patients. Then the objective of this paper is the production of a pastel mass without gluten and physico-chemical comparison (collor, lipids, texture, and water activiti), and lipids content absorved on fry in relation of the traditional pastel mass and comercial pastel mass gluten-free.