Avanços na produção de pães sem glúten: aspectos tecnológicos e nutricionais

Detalhes bibliográficos
Autor(a) principal: Capriles, Vanessa Dias [UNIFESP]
Data de Publicação: 2011
Outros Autores: Arêas, José Alfredo Gomes
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da UNIFESP
Texto Completo: http://revistas.ufpr.br/alimentos/article/view/22765
http://repositorio.unifesp.br/handle/11600/42864
Resumo: The 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.
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spelling Avanços na produção de pães sem glúten: aspectos tecnológicos e nutricionaisAdvances in the formulation of gluten-free breads: technological and nutritional aspectsCELIAC DISEASEGLUTEN-FREE DIETGLUTEN-FREE BREADThe 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.Univ Fed Sao Paulo UNIFESP, Dept Ciencias Saude, Santos, SP, BrazilUniv Sao Paulo, Dept Nutr, Fac Saude Publ, BR-09500900 Sao Paulo, BrazilUniv Fed Sao Paulo UNIFESP, Dept Ciencias Saude, Santos, SP, BrazilWeb of ScienceCentro Pesquisa Processamento AlimentosUniversidade Federal de São Paulo (UNIFESP)Universidade de São Paulo (USP)Capriles, Vanessa Dias [UNIFESP]Arêas, José Alfredo Gomes2018-06-15T14:04:30Z2018-06-15T14:04:30Z2011-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion129-136application/pdfhttp://revistas.ufpr.br/alimentos/article/view/22765Boletim Do Centro De Pesquisa De Processamento De Alimentos. Curitiba Pr: Centro Pesquisa Processamento Alimentos, v. 29, n. 1, p. 129-136, 2011.WOS000305890100012.pdf0102-0323http://repositorio.unifesp.br/handle/11600/42864WOS:000305890100012porBoletim Do Centro De Pesquisa De Processamento De Alimentosinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UNIFESPinstname:Universidade Federal de São Paulo (UNIFESP)instacron:UNIFESP2024-08-09T05:04:23Zoai:repositorio.unifesp.br/:11600/42864Repositório InstitucionalPUBhttp://www.repositorio.unifesp.br/oai/requestbiblioteca.csp@unifesp.bropendoar:34652024-08-09T05:04:23Repositório Institucional da UNIFESP - Universidade Federal de São Paulo (UNIFESP)false
dc.title.none.fl_str_mv Avanços na produção de pães sem glúten: aspectos tecnológicos e nutricionais
Advances in the formulation of gluten-free breads: technological and nutritional aspects
title Avanços na produção de pães sem glúten: aspectos tecnológicos e nutricionais
spellingShingle Avanços na produção de pães sem glúten: aspectos tecnológicos e nutricionais
Capriles, Vanessa Dias [UNIFESP]
CELIAC DISEASE
GLUTEN-FREE DIET
GLUTEN-FREE BREAD
title_short Avanços na produção de pães sem glúten: aspectos tecnológicos e nutricionais
title_full Avanços na produção de pães sem glúten: aspectos tecnológicos e nutricionais
title_fullStr Avanços na produção de pães sem glúten: aspectos tecnológicos e nutricionais
title_full_unstemmed Avanços na produção de pães sem glúten: aspectos tecnológicos e nutricionais
title_sort Avanços na produção de pães sem glúten: aspectos tecnológicos e nutricionais
author Capriles, Vanessa Dias [UNIFESP]
author_facet Capriles, Vanessa Dias [UNIFESP]
Arêas, José Alfredo Gomes
author_role author
author2 Arêas, José Alfredo Gomes
author2_role author
dc.contributor.none.fl_str_mv Universidade Federal de São Paulo (UNIFESP)
Universidade de São Paulo (USP)
dc.contributor.author.fl_str_mv Capriles, Vanessa Dias [UNIFESP]
Arêas, José Alfredo Gomes
dc.subject.por.fl_str_mv CELIAC DISEASE
GLUTEN-FREE DIET
GLUTEN-FREE BREAD
topic CELIAC DISEASE
GLUTEN-FREE DIET
GLUTEN-FREE BREAD
description The 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.
publishDate 2011
dc.date.none.fl_str_mv 2011-01-01
2018-06-15T14:04:30Z
2018-06-15T14:04:30Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://revistas.ufpr.br/alimentos/article/view/22765
Boletim Do Centro De Pesquisa De Processamento De Alimentos. Curitiba Pr: Centro Pesquisa Processamento Alimentos, v. 29, n. 1, p. 129-136, 2011.
WOS000305890100012.pdf
0102-0323
http://repositorio.unifesp.br/handle/11600/42864
WOS:000305890100012
url http://revistas.ufpr.br/alimentos/article/view/22765
http://repositorio.unifesp.br/handle/11600/42864
identifier_str_mv Boletim Do Centro De Pesquisa De Processamento De Alimentos. Curitiba Pr: Centro Pesquisa Processamento Alimentos, v. 29, n. 1, p. 129-136, 2011.
WOS000305890100012.pdf
0102-0323
WOS:000305890100012
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv Boletim Do Centro De Pesquisa De Processamento De Alimentos
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 129-136
application/pdf
dc.publisher.none.fl_str_mv Centro Pesquisa Processamento Alimentos
publisher.none.fl_str_mv Centro Pesquisa Processamento Alimentos
dc.source.none.fl_str_mv reponame:Repositório Institucional da UNIFESP
instname:Universidade Federal de São Paulo (UNIFESP)
instacron:UNIFESP
instname_str Universidade Federal de São Paulo (UNIFESP)
instacron_str UNIFESP
institution UNIFESP
reponame_str Repositório Institucional da UNIFESP
collection Repositório Institucional da UNIFESP
repository.name.fl_str_mv Repositório Institucional da UNIFESP - Universidade Federal de São Paulo (UNIFESP)
repository.mail.fl_str_mv biblioteca.csp@unifesp.br
_version_ 1814268315705540608

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