PÃES SEM GLÚTEN COM FARINHA DE SORGO VERMELHO: PROPRIEDADES TECNOLÓGICAS, PROXIMAIS E SENSORIAIS

Abstract

The current economic growth and change in lifestyle and eating habits have been accompanied by a gradual increase in food allergy and intolerance. Intake of gluten by people with celiac disease can bring innumerable ills to health. The gluten-free diet implies in restricting the consumption of bread, which is one of the most important food products in the daily human diet. It is traditionally based on wheat flour, although flours of other cereals such as rye, rice, sorghum or corn can also be used. Although there are already in the gluten-free food market some bread options, these are known to be of low nutritional value, and little technological and sensorial quality because usually they are resulting from the use of refined and nonfortified flours. There is growing interest in the use of sorghum in human food, because it promotes health benefits when used as ingredients in food production. The present work used the mixing planning to use different proportions of red sorghum flour, rice flour and cassava starch as gluten-free bread formulation ingredients, with the use of surface response screening for the independent variables surveyed that were significant in the dependent variables (responses) evaluated then a formulation was chosen, respecting the following parameters of desirability: higher value of L *, b * in the crust and b * in the bread crumbs, higher values of elasticity, chewability, specific volume and sensorial quality and, finally, less value of cohesiveness. Thus, the formulation that met these parameters was F7, containing 33.33% of each component, then the characterization of this formulation was performed, which presented a product that can be considered according to the standards required by the legislation as rich in fiber and minerals, high content of Fe and Mg, satisfactory kernel and volume structure, similar color characteristic to others formulations of fiber-rich and whole-grain breads, good texture parameters for a gluten-free bakery product, and good sensory acceptance. Thus, it was concluded that the use of sorghum flour resulted in a gluten-free bread with great characteristics to be presented as a new option for the gluten free food market, with high functional, sensorial and nutritional technological quality.