ELABORACIÓN DE PAN SIN GLUTEN CON HARINAS DE ARROZ EXTRUDIDAS ELABORATION OF BREAD WITHOUT GLUTEN FROM EXTRUDED RICE FLOURS

Abstract Resumen The technological behavior of extruded rice flours from seven genotypes, using a baking test to elaborate bread without gluten, was studied comparing them with the performance of the same samples without extrusion treatment. Rice flours were extruded using two levels of hydration: 15 and 30%. Baking tests were carried out with such hydration levels to obtain, in different mixtures, the same consistency before baking. Bread quality was evaluated by assessing sensory attributes using a trained panel. When no-waxy rice flour was 100% replaced in the recipe by the same flour but extruded with 15% moisture, bread volume was improved 22% and crumb structure quality 120%. Nevertheless, when rice flours of waxy genotypes, extruded at moisture level of 15% or 30% were used in the formulation, volume improved 41% and crumb structure 142%. These waxy genotypes are then especially suitable for making bread without gluten. Se estudio el comportamiento, en la elaboracion de pan sin gluten, de siete gen...