Evaluación de Pizza sin Gluten a partir de Productos y Co-Productos Ecuatorianos

Abstract

This study evaluated the factibility of developing a gluten-free pizza based on the extrapolation of the results obtained in the PIMI project: "Evaluation of gluten-free bread made from quinoa and banana flour, cassava starch, chocho flour (HC) or whey protein (PL), with hydroxypropyl methylcellulose (HPMC) and transglutaminase (TG), as improvers". For this purpose, a systematic bibliographic review was carried out where, by means of a matrix, previous research on gluten-free pizzas with different food matrices, their rheological and sensory analyses were analyzed and their results were discussed, where favorable values were shown, since some of them were similar to those of a wheat-based pizza. On the other hand, technological alternatives to improve properties were analyzed and a methodology of elaboration was proposed. Finally, after analyzing and comparing results, it was concluded that it is feasible to make a gluten-free pizza with acceptable rheological and sensory properties based on Ecuadorian products and co products with HPMC and TG as improvers, due to the individual characteristics of the raw materials such as their quantities, types of proteins and starches, in addition to the synergy between HPMC and starches improving the properties of the final product and the capacity of TG to cross-link proteins that allow obtaining gluten-like networks. Likewise, different improvers such as xanthan gum were compared with HPMC, where previous studies showed that the latter provided better final characteristics to the dough.