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://repositorio.unifesp.br/11600/42864
http://revistas.ufpr.br/alimentos/article/view/22765
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 Capriles, Vanessa Dias [UNIFESP]Arêas, José Alfredo GomesUniversidade Federal de São Paulo (UNIFESP)Universidade de São Paulo (USP)2018-06-15T14:04:30Z2018-06-15T14:04:30Z2011-01-01Boletim Do Centro De Pesquisa De Processamento De Alimentos. Curitiba Pr: Centro Pesquisa Processamento Alimentos, v. 29, n. 1, p. 129-136, 2011.0102-0323http://repositorio.unifesp.br/11600/42864http://revistas.ufpr.br/alimentos/article/view/22765WOS000305890100012.pdfWOS:000305890100012The 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 Science129-136porCentro Pesquisa Processamento AlimentosBoletim Do Centro De Pesquisa De Processamento De AlimentosCELIAC DISEASEGLUTEN-FREE DIETGLUTEN-FREE BREADAvanços na produção de pães sem glúten: aspectos tecnológicos e nutricionaisAdvances in the formulation of gluten-free breads: technological and nutritional aspectsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UNIFESPinstname:Universidade Federal de São Paulo (UNIFESP)instacron:UNIFESPORIGINALWOS000305890100012.pdfapplication/pdf360582${dspace.ui.url}/bitstream/11600/42864/1/WOS000305890100012.pdf7e3406f598d29cf23a23efe4780b6e2aMD51open accessTEXTWOS000305890100012.pdf.txtWOS000305890100012.pdf.txtExtracted texttext/plain28209${dspace.ui.url}/bitstream/11600/42864/5/WOS000305890100012.pdf.txte00ca31c9613f063d2dd438ccfb754d9MD55open accessTHUMBNAILWOS000305890100012.pdf.jpgWOS000305890100012.pdf.jpgIM Thumbnailimage/jpeg4532${dspace.ui.url}/bitstream/11600/42864/7/WOS000305890100012.pdf.jpg5f5ecb06035ec401969cbd7bbc9986bbMD57open access11600/428642023-06-05 19:09:48.1open accessoai:repositorio.unifesp.br:11600/42864Repositório InstitucionalPUBhttp://www.repositorio.unifesp.br/oai/requestopendoar:34652023-06-05T22:09:48Repositório Institucional da UNIFESP - Universidade Federal de São Paulo (UNIFESP)false
dc.title.pt.fl_str_mv Avanços na produção de pães sem glúten: aspectos tecnológicos e nutricionais
dc.title.alternative.en.fl_str_mv 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.institution.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.eng.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.issued.fl_str_mv 2011-01-01
dc.date.accessioned.fl_str_mv 2018-06-15T14:04:30Z
dc.date.available.fl_str_mv 2018-06-15T14:04:30Z
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dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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status_str publishedVersion
dc.identifier.citation.fl_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.
dc.identifier.uri.fl_str_mv http://repositorio.unifesp.br/11600/42864
http://revistas.ufpr.br/alimentos/article/view/22765
dc.identifier.issn.none.fl_str_mv 0102-0323
dc.identifier.file.none.fl_str_mv WOS000305890100012.pdf
dc.identifier.wos.none.fl_str_mv WOS:000305890100012
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.
0102-0323
WOS000305890100012.pdf
WOS:000305890100012
url http://repositorio.unifesp.br/11600/42864
http://revistas.ufpr.br/alimentos/article/view/22765
dc.language.iso.fl_str_mv por
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dc.relation.ispartof.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
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
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instacron_str UNIFESP
institution UNIFESP
reponame_str Repositório Institucional da UNIFESP
collection Repositório Institucional da UNIFESP
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