Gluten-free pasta with high protein content obtained by conventional processing/Massa alimenticia sem gluten com elevado teor proteico obtida por processo convencional

• Published in: Ciência rural Vol. 43; no. 5; p. 908
• Main Authors: Schmiele, Marcio, Jaekel, Leandra Zafalon, Ishida, Patricia Mello Garrido, Chang, Yoon Kil, Steel, Caroline Joy
• Format: Journal Article
• Language: Spanish
• Published: Universidade Federal de Santa Maria 01.05.2013
• Subjects: Gluten; Gluten-free diet; Internet service providers; Pasta products; Somatotropin releasing hormone

Celiac individuals require a gluten free diet, which includes products such as rice pasta. However, this cereal has lower protein content, when compared with other cereals, and poor cooking and texture technological characteristics for pasta. The aim of this research was the development of rice past...