ELABORATION OF GLUTEN-FREE BREAD

Abstract

Celiac disease is an autoimmune disorder caused by a permanent intolerance to gluten, the main protein fraction, present in cereals such as wheat, barley and rye. This study aimed to develop a formulation of gluten-free bread that can be consumed by people with celiac disease. Were developed two formulations of breads: with and gluten-free. The formulation with gluten consisted only of wheat flour (A). In the formulation gluten-free (B), replacing the wheat flour by a prepared flour (71% of rice flour, 19% of potato starch and 10% of starch). In sensory analysis was utilized the acceptance test using nine-point hedonic scale, where 36 tasters evaluated the attributes of appearance, texture, and flavor and the average score attributed to the gluten-free bread were 6,64; 7,25 e 7,47 respectively. There was good acceptance of gluten-free bread prepared, with no significant changes in the evaluated parameters. Thus, the results were satisfactory for the new proposed product.