Aplicação de sorgo (Sorghum bicolor (L.) Moench) e efeito nas propriedades tecnológicas de pães isentos de glúten

Abstract

The market for products aimed at the celiac public is still very restricted, generating the intolerant consumer along with the difficulties in maintaining a diet. Thus, the present work aimed to develop gluten-free breads with sorghum flour. For the grain, physical analyzes such as color, hectoliter weight, grain size and determination of impurities were performed. A grain yield was determined and a granulometry was determined as well as physicochemical analyzes of the flour. In the development of the loaves, a mixture planning was elaborated where as variables are the thickeners (psyllium, xanthan gum and HPMC), totaling 8 formulations. The growth of the mass (fermentation) was monitored in a controlled environment (40 ° C and 80% humidity) with a mathematical modeling of two Velhunt and Gompertez models. The loaves were characterized with respect to firmness, specific volume, color, water activity, microbiological analysis and sensorial analysis of the 3 formulations choices (100% psyllium, 100 % xanthan gum and control). The average size of the sorghum grains was 2.46 mm, as the impurities found were 2.37 g for 100 g of sample, the hectoliter weight generated was 925 kg. 100 L-1 and the staining was reddish. The obtained flour has a thick granulometry of 1.18 mm. A proximate composition of the dry basis flour for 12.44 g protein, 2.82 g ashes, 0.44 lipids, 17.40 g of total fibers, of which 17.40 g insoluble fiber and 1.30 g fiber solubility and 56.91 g of carbohydrates. The best specific and firm volume results for a formulation that continues 100% xanthan gum in the mass. The mathematical model that presented the best fit (R2> 0.9) to the experimental data of gluten-free moorland growth in the Velhunst model. A sensory analysis was performed with the formulations of 100% psyllium, 100% xanthan gum and the control (without addition of additives). All as formulations without hedonic scale test presented values above 6 for all the questions. There is no intention-to-buy test as formulations with additives as if it were a single-form test that presented no value above 70 %, demonstrating that as formulations with added thickener were like attracting a preference from the judges once that the added additives have the purpose of contributing to the best technological technologies of gluten-free breads.