Elaboração de pães com farinha de grão-de-bico, livres de glúten e lactose

Abstract

The demand for gluten and lactose free foods has grown significantly, impelling the food industry to seek alternatives, nutritionally and sensorially viable and satisfactory to consumers. Currently there is a great demand for studies on gluten consumption, which despite its technological role, can trigger hypersensitivity reactions in individuals with a genetic predisposition, and especially in the development of celiac disease. Rice Flour is commonly used to replace wheat flour in gluten-free foods due to its light color and low allergenic properties, but it is a raw material rich in carbohydrates and needs to be complemented with protein sources, like chickpeas, which is a source of protein, carbohydrates, vitamins, minerals, and fiber. Milk is used in bread formulations for the preparation of dough, checking the emulsion of the ingredients, in addition to increasing the nutritional value. Some organisms do not produce the enzyme lactase, responsible for hydrolyzing the milk sugar that is lactose, which leads this consumer to present lactose intolerance. Although, milk is one of the ingredients in bread formulation that can be replaced by water, which gives the same emulsion characteristics to the formulation, but with a reduction in nutritional value. The general objective of this work was to evaluate the influence of partial replacement of rice flour by chickpea flour, on the technological characteristics of gluten-free and milk-free bread formulations. Chickpea flour and rice flour, as well as all the ingredients used were acquired in the local commerce of the city of Itaqui, where yield, moisture, volume, hardness, and color were evaluated. The results indicate that the addition of FGB, in the bread formulation, did not influence the results of specific volume, but it did influence the yield, which showed an increase in weight loss. The moisture values were within the established by the legislation and the addition of FGB did not significantly influence the hardness of the breads. The FGB provided the breads with a sensorially attractive yellow color. Breads with a percentage of up to 40 % of FGB showed adequate and very satisfactory technological characteristics that can make these breads a good substitute for gluten- and lactose- restricted diets.