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Produtos de panificação isentos de glúten: um desafio gastronómico
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As alergias e as intolerâncias alimentares são atualmente consideradas umas das
principais patologias associadas à nutrição. Um dos componentes que tem sido alvo de
muitos estudos é o glúten. A ingestão de frações de prolaminas (uma proteína do glúten),
desencadeia uma condição autoimine inflamatória em indivíduos geneticamente
predispostos, a Doença Celíaca (DC). Uma das grandes dificuldades destes pacientes é
encontrar alimentos seguros, de boa qualidade nutricional e sensorialmente apreciáveis,
uma vez que o único tratamento é a eliminação do glúten da dieta.
O objetivo deste trabalho foi desenvolver um portfólio de produtos de panificação
isentos glúten que cumpram os seguintes requisitos: composição nutricional equilibrada,
sensorialmente apreciados por celíacos e público em geral, baixo custo de matérias primas
e fácil preparação doméstica. Para além disso, outro grande desafio, foi desenvolver
produtos sem glúten utilizando massa mãe, também isenta de glúten, devido às vantagens
nutricionais que apresenta quando comparada à levedura industrial.
Os produtos desenvolvidos foram: massa mãe sem glúten, pão de amêndoa e teff,
pão de grão de bico e tremoço, e pão de sésamo. Todos os pães obtiveram bons resultados,
tanto a nível da aparência, como de sabor, aroma e textura. Os pães feitos com a massa
mãe apresentaram sabor e aroma levemente azedo, característico do tipo de fermentação.
Também apresentaram alvéolos mais bem definidos, quando comparados aos pães com
fermento industrial.
A partir da análise de custo observou-se que, entre os três pães desenvolvidos, o
mais caro foi o de amêndoa e teff e o mais barato o de grão de bico e tremoço. Os
resultados demostraram que os pães elaborados neste trabalho têm um preço reduzido
quando comparados aos pães isentos de glúten vendidos no mercado. E com relação às
declarações nutricionais, o pão de grão de bico e tremoço recebeu a alegação “Fonte de
proteínas” e “Rico em fibras”, o pão de amêndoa e teff “Fonte de fibras” e o pão de
sésamo “Fonte de proteínas” e “Fonte de fibras”.
Food allergies and intolerances are currently considered the main pathologies asso ciated with nutrition. One of the components that has been the subject of many studies is gluten. The ingestion of fractions of prolamines (gluten proteins), triggers an inflamma tory autoimmune condition in genetically predisposed people, Celiac Disease (CD). One of the great difficulties of these patients is to find safe food, of good nutritional quality and sensorially appreciable, since the only treatment is the elimination of gluten from the diet. The objective of the work was to develop a portfolio of gluten-free bakery products that meet the following requirements: balanced nutritional composition, sensorially ap preciated by celiacs and the general population, low cost ingredients and easy domestic preparation. In addition, another major challenge was to develop gluten-free products us ing sourdough, also free of gluten, due to the nutritional advantages it presents when compared to industrial yeast. The products developed were: gluten-free sourdough, almond and teff bread, chick pea and lupine bread, and sesame bread. All breads were obtained with good results, both in terms of appearance, flavor, aroma and texture. The breads made with the sourdough had a slightly sour aroma and flavour, characteristic of the type of fermentation. They also had better defined alveoli, when compared to breads prepared with industrial yeast. From the cost analysis it was observed that, among the three breads developed, the most expensive was the almond and teff bread and the cheapest the chickpea and lupine bread. The results showed that the breads produced in this work have a reduced price when compared to the gluten-free breads sold on the market. In relation to the nutritional statements, the chickpea and lupine bread can receive the claim “Source of proteins” and “Rich in fibers”, the almond and teff bread the claims “Source of fibers” and the sesame bread the claims “Source of proteins” and “Source of fibers ”.
Food allergies and intolerances are currently considered the main pathologies asso ciated with nutrition. One of the components that has been the subject of many studies is gluten. The ingestion of fractions of prolamines (gluten proteins), triggers an inflamma tory autoimmune condition in genetically predisposed people, Celiac Disease (CD). One of the great difficulties of these patients is to find safe food, of good nutritional quality and sensorially appreciable, since the only treatment is the elimination of gluten from the diet. The objective of the work was to develop a portfolio of gluten-free bakery products that meet the following requirements: balanced nutritional composition, sensorially ap preciated by celiacs and the general population, low cost ingredients and easy domestic preparation. In addition, another major challenge was to develop gluten-free products us ing sourdough, also free of gluten, due to the nutritional advantages it presents when compared to industrial yeast. The products developed were: gluten-free sourdough, almond and teff bread, chick pea and lupine bread, and sesame bread. All breads were obtained with good results, both in terms of appearance, flavor, aroma and texture. The breads made with the sourdough had a slightly sour aroma and flavour, characteristic of the type of fermentation. They also had better defined alveoli, when compared to breads prepared with industrial yeast. From the cost analysis it was observed that, among the three breads developed, the most expensive was the almond and teff bread and the cheapest the chickpea and lupine bread. The results showed that the breads produced in this work have a reduced price when compared to the gluten-free breads sold on the market. In relation to the nutritional statements, the chickpea and lupine bread can receive the claim “Source of proteins” and “Rich in fibers”, the almond and teff bread the claims “Source of fibers” and the sesame bread the claims “Source of proteins” and “Source of fibers ”.
Descrição
Palavras-chave
Nutrição Glúten Pães sem Glúten Massa Mãe sem Glúten Doença Celíaca Fermento