Efeito da substituição da farinha de trigo no desenvolvimento de biscoitos sem glúten/ Effect of wheat flour substitution on the development of gluten-free cookies

• Published in: Revista brasileira de tecnologia de alimentos Vol. 18; no. 4; p. 285
• Main Authors: Vieira, Tamires dos Santos, Freitas, Flávia Vitorino, Silva, Laiz Aparecida Azevedo, Barbosa, Wagner Miranda, da Silva, Erika Madeira Moreira
• Format: Journal Article
• Language: Portuguese
• Published: Campinas Instituto de Tecnologia de Alimentos (ITAL) 01.10.2015
• Subjects: Bakeries; Dietary fiber; Food products; Gluten; Wheat
• ISSN: 1516-7275; 1981-6723
• DOI: 10.1590/1981-6723.1815

Gluten can determine the quality of wheat flour, providing elasticity and the water holding characteristics of the dough, which makes the preparation of gluten-free bakery products a challenge. Thus the aim of this study was to evaluate the physicochemical and sensory characteristics of cookies made with wheat flour substitutes such as cassava starch, soy, quinoa and amaranth flours. The physical characterization was determined according to the weight, diameter, thickness, expansion factor and specific volume. The chemical composition was determined according to the moisture, ash, protein, fat, dietary fibre and total carbohydrate contents, and also the energy, pH and acidity. Acceptability was determined using a nine-point hedonic scale. The formulations containing the wheat flour substitutes showed good yields, and higher ash, protein, lipid and dietary fibre contents. They also showed percentages of acceptability above 70%, except for the flavour of the sample with the highest soy content (40 g/100g). It was concluded that the formulations containing wheat flour substitutes could be considered promising alternatives for food products with superior nutritional value and a unique market opportunity, since the products available frequently have a low nutritional value due to the fact that they are elaborated with starchy flours.