Brasil | Artigo
dc.contributorUniversidade Federal de São Paulo (UNIFESP)
dc.contributorUniversidade de São Paulo (USP)
dc.creatorCapriles, Vanessa Dias [UNIFESP]
dc.creatorArêas, José Alfredo Gomes
dc.date.accessioned2018-06-15T14:04:30Z
dc.date.accessioned2023-09-04T18:18:24Z
dc.date.available2018-06-15T14:04:30Z
dc.date.available2023-09-04T18:18:24Z
dc.date.created2018-06-15T14:04:30Z
dc.date.issued2011-01-01
dc.identifierBoletim Do Centro De Pesquisa De Processamento De Alimentos. Curitiba Pr: Centro Pesquisa Processamento Alimentos, v. 29, n. 1, p. 129-136, 2011.
dc.identifier0102-0323
dc.identifierhttp://repositorio.unifesp.br/11600/42864
dc.identifierWOS000305890100012.pdf
dc.identifierWOS:000305890100012
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8612930
dc.description.abstractThe present review aimed to gather information concerning formulation of gluten-free breads, highlighting technological and nutritional aspects. Technological approaches included the use of starches, hydrocolloids, proteins, enzymes, emulsifiers and combinations to improve the structure, the texture, the acceptability and the shelf-life of gluten-free breads. Were presented researches about the addition of dietary fibers, proteins, minerals and whole grains flours in order to improve the nutritional value of these products. It was verified the need of increasing research and development in this area, in order to make gluten-free bread, with good technological and nutritional properties, more available to celiac disease sufferers, contributing to a better compliance to a strict gluten-free diet and improving the quality of life of these patients.
dc.languagepor
dc.publisherCentro Pesquisa Processamento Alimentos
dc.relationBoletim Do Centro De Pesquisa De Processamento De Alimentos
dc.rightsAcesso aberto
dc.subjectCELIAC DISEASE
dc.subjectGLUTEN-FREE DIET
dc.subjectGLUTEN-FREE BREAD
dc.titleAvanços na produção de pães sem glúten: aspectos tecnológicos e nutricionais
dc.typeArtigo


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