Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorRodovia Sul Goiana-
Autor(es): dc.contributorUniversidade Federal de Goiás (UFG)-
Autor(es): dc.contributorGoiás Federal University (UFG)IPTSP - UFGEast University Sector-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorFederal University of Mato Grosso-
Autor(es): dc.contributorUniversidade Federal do Rio de Janeiro (UFRJ)-
Autor(es): dc.creatorEgea, Mariana Buranelo-
Autor(es): dc.creatorDe Sousa, Tainara Leal-
Autor(es): dc.creatorDos Santos, Daiane Costa-
Autor(es): dc.creatorDe Oliveira Filho, Josemar Gonçalves-
Autor(es): dc.creatorGuimarães, Rafaiane Macedo-
Autor(es): dc.creatorYoshiara, Luciane Yuri-
Autor(es): dc.creatorLemes, Ailton Cesar-
Data de aceite: dc.date.accessioned2025-08-21T18:08:21Z-
Data de disponibilização: dc.date.available2025-08-21T18:08:21Z-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-07-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1007/s11947-022-02975-1-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/246660-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/246660-
Descrição: dc.descriptionGrain by-products, normally rich in dietary fiber and bioactive compounds, are important for the human diet and have been studied as potential raw materials for the development of gluten-free products. Thus, the purpose of this review is to provide a background on the challenges of producing gluten-free bakery products using soy, corn, and bean by-products, which stand out as products of great economic importance. The use of these by-products improves the nutritional profile (the content of proteins, fibers, and phenolic compounds, among others) in bakery products, but it can also have a positive or negative effect on technological properties (color, texture, volume, porosity, thickness, homogeneity, etc.) and mainly in sensory characteristics; therefore, they must be well understood to establish adequate technological processes. In general, the use of grain by-products as functional ingredients for the development of gluten-free bakery products is promising due to their low cost and nutritional characteristics, contributing to the development of healthy products for the consumers. In addition, despite changes in technological characteristics and sensory characteristics, the use of by-products makes it possible to diversify foods and reduce the costs of foods for celiac people who mostly face difficulties in adapting their diet. Additionally, the use of by-products can contribute to the mitigation of negative environmental impacts and create more advantageous applications.-
Descrição: dc.descriptionInstituto Federal Goiás-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionGoiano Federal Institute of Education Science and Technology Rodovia Sul Goiana, Campus Rio Verde, Km 01, Rural Area, Goiás-
Descrição: dc.descriptionAgronomy Department Agronomy School Federal University of Goiás (UFG) East University Sector, Street 235, S/N, GO-
Descrição: dc.descriptionInstitute of Tropical Pathology and Public Health Goiás Federal University (UFG)IPTSP - UFGEast University Sector, Street 235, S/N, GO-
Descrição: dc.descriptionSchool of Pharmaceutical Sciences São Paulo State University (UNESP), Rodovia Araraquara - Jaú Km 1, São Paulo-
Descrição: dc.descriptionFaculty of Nutrition Department of Food and Nutrition Federal University of Mato Grosso, Av. Fernando Corrêa da Costa, No. 2367, Mato Grosso-
Descrição: dc.descriptionSchool of Chemistry Department of Biochemical Engineering Federal University of Rio de Janeiro (UFRJ), Av. Athos da Silveira Ramos, 149-
Descrição: dc.descriptionSchool of Pharmaceutical Sciences São Paulo State University (UNESP), Rodovia Araraquara - Jaú Km 1, São Paulo-
Descrição: dc.descriptionCAPES: 001-
Descrição: dc.descriptionCNPq: 469104/2014-7-
Formato: dc.format1429-1450-
Idioma: dc.languageen-
Relação: dc.relationFood and Bioprocess Technology-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectCeliac disease-
Palavras-chave: dc.subjectCorn bran-
Palavras-chave: dc.subjectFunctional foods-
Palavras-chave: dc.subjectOkara flour-
Palavras-chave: dc.subjectSensory profile-
Palavras-chave: dc.subjectSustainability-
Palavras-chave: dc.subjectTechnological properties-
Título: dc.titleApplication of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review-
Tipo de arquivo: dc.typevídeo-
Aparece nas coleções:Repositório Institucional - Unesp

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