HOME > EDICIONES > Año 1999, Volumen 49 - Número 2
Trabajos de Investigación
Comportamiento de variedades de arroz en la elaboración de pan sin gluten
Roberto Luis Torres, Rolando José González, Hugo Diego Sánchez, Carlos Alberto Osella, María Adela G. de la Torre
Instituto de Tecnología de Alimentos - Facultad de Ingeniería Química. Universidad Nacional del Litoral. Santa Fe, Argentina.
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SUMMARY
Performance of rice varieties in making bread without gluten
The objective of this work was the evaluation of technological behavior of seven rice genotypes, using a baking test for bread without gluten, and taking account the influence of particle size and phisicochemical properties of the rice on the technological aptitude to produce the bread. Total and insoluble amylose content and hidration were used to make its relationship with bread quality. The genotypes Rico and H-l44- 7 have contributed to give the best results at baking test while waxy rices gave the lower quality bresa. Also we emphasize that a certain relationships can be assumed between hidration and insoluble amylose content with the organoleptic evaluation of breads.
Key words: Rice. baking. coeliac.
Recibido: 19/11/1997
Aceptado: 25/09/1998
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
Urbanización Santa María, primera transversal, No. 417-214, Planta Alta
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