Utilização de farinha de grão de bico (Cicer arietinum) para a formulação de pão sem glúten

Abstract

The chickpea has low calorie content, good carbohydrates and proteins. Its consumption in Brazil is still reduced compared to other legumes. People with gluten intolerance need a restricted diet of gluten sources, which causes a lack of nutrients, which can lead to malnutrition. Considering these considerations, this work aimed to develop a chickpea flour, and to employ this in a gluten-free bread. An experimental design was carried out to evaluate the influence of the addition of chickpea flour and xanthan gum. In this way, analyzes of proximal composition (moisture, protein, ashes, lipids and carbohydrates) and instrumental (color and water activity ) in the flour, and analysis of texture, color and specific volume in the 8 formulations of breads developed. The results were evaluated with the help of Statistica 7.0 software. The proximate composition of the flour on dry basis was 22.1 of protein, 2.49 g of ashes, 6.25 g of lipids, 59.43 g of carbohydrates. In the technological analysis it can be observed that the addition of nozzle flour darkened the masses, because the higher the concentration of flour added, the lower the brilliance of both the crumb and the bark, also that the larger the addition of xanthan gum, the lower the specific volume of the loaves. It has also been found that the greater the addition of this flour and xanthan gum the greater the force required to cause deformation or rupture of the sample. Based on the results, it was concluded that with the increase in the concentration of chickpea flour, the increase of firmness / hardness of the loaves occurred, and that the addition of xanthan gum was not significant for the specific volume in the studied range.