IMPACTO DA SUBSTITUIÇÃO DA FARINHA DE TRIGO (Triticum spp.) NAS PROPRIEDADES TECNOLÓGICAS E SENSORIAIS NOS PRODUTOS DE PANIFICAÇÃO E MASSAS ALIMENTÍCIAS

Abstract

Gluten is a storage protein present in cereals such as wheat, rye and barley that is associated with a series of food sensitivity reactions known as celiac disease and wheat allergy. The only effective treatment to deal with such diseases is to option for a gluten-free diet, which has generated significant growth and diversification in the food industry. Thus, the objective of the present study was to carry out a literature review to present the different alternative sources used to replace gluten and wheat-based products, as well to describe the main food products studied and their main structural, technological and sensory effects. Thus, a bibliographic survey was carried out in online databases, considering national and international publications, scientific articles and technical notes, related to the present study theme. As a result, 40 studies were described on the production of bread, cookies, cakes and pasta made from different plant sources. Among gluten-free flours, cereals (corn and rice), pseudocereals (quinoa, amaranth and buckwheat), legumes (beans, soybeans and chickpeas) and fruit and vegetable residues are the most studied and considered valuable sources for the development of new products. This is because they elements that have differentiated functionality and chemical composition that seek to achieve the effects obtained by traditional wheat flour. In addition, such flours also add nutrients and bioactive compounds to bakery, confectionery and pasta products. Therefore, along the studies discussed, it was possible to observe the existing potential in the use of alternative flours in the food industry, with products whose pasta often presented superior quality to products made with conventional wheat flour.