NON-WHEAT BREAD

Authors

  • CLÁUDIO ERNANI MENDES DA SILVA Universidade Federal da Paraíba
  • ANA CRISTINA QUIXABEIRA ROSA E SILVA Universidade Federal da Paraíba
  • NÉLSON ANTONIO SERON RIOS
  • MARIA DE FÁTIMA FONSECA

DOI:

https://doi.org/10.5380/cep.v8i2.15051

Keywords:

PÃO SE TRIGO. BREAS WITH OUT WHEAT.

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.

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How to Cite

SILVA, C. E. M. D., ROSA E SILVA, A. C. Q., RIOS, N. A. S., & FONSECA, M. D. F. (1990). NON-WHEAT BREAD. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 8(2). https://doi.org/10.5380/cep.v8i2.15051

Issue

Vol. 8 No. 2 (1990)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.