NON-WHEAT BREAD

Abstract

Bread made with other cereaIs and tubers can be developed. Their formulations are composed of cereal flours or their starches (other than wheat) with the addition of emulsifiers and/or gums. Some of these products present aspects similar to those of wheat bread (volume, cohesiveness, crumbliness) with the exception of taste. Basic and applied research have being developed with the purpose of obtaining a better insight into the baking quality and development of these non wheat breads. This paper intent to present a brief description of research in this field.