GLUTEN-FREE BREAD ELABORATE WITH RICE FLOUR AND ADDED COLLAGEN

Bread production is one of the oldest activities of humanity, where its origin is related to the cultivation of cereals in the Middle East. The search for a gluten-free diet is growing, especially for people with celiac diseases. It is, therefore, necessary to study the technological, sensory and nutritional characteristics of gluten substitutes, especially for bread, such as the use of gluten-free flours. Thus, the present work aimed to develop gluten-free bread made with rice flour, where there is the addition of collagen, to verify if they will improve the bakery characteristics. The methodology is based on analyzing instrumentally color of the samples with the use of a colorimeter according to the system CIELab followed firmness according to the methodology of AACC (74-09) (2000) with adaptations and finally microscopy using a microscope digital. All analyses were performed in triplicate and statistically evaluated by Assistat software version 7.7 PT. The results showed that coloring of the crust and crumb of the control and the collagen remained with the light-colored, and from the rice flour. The firmness of the crumb analysis showed that the control (6453 gf) and collagen (5383.33 gf) not differed statistically, p < 0.05; However, for the crust, the control treatment (9314 gf) differed statistically from bread with collagen (5002 gf). The microscopy showed the best homogeneity of the cellular network when applying collagen, contributing to better air entrapment, which avoids the loss of bread volume after baking. The continuity of the studies is interesting to solve questions mainly related to color, however, this work showed that it is possible to obtain a gluten-free product with rice flour and collagen with good bakery characteristics.