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vol.30 issue138Development and sensory evaluation of gingersnaps with partial substitution of wheat flour for rice and lentil flour (gallentinas) author indexsubject indexarticles search
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ROSSI, Paula et al. Designing a low-sodium chemical leavening for preparations for the celiac community. Diaeta [online]. 2012, vol.30, n.138, pp. 32-34. ISSN 1852-7337.

Celiac Disease is defined as a permanent intolerance to certain proteins found in wheat, barley, rye and oats. The flours that are not allowed for coeliacs are more difficult to handle, because they do not form the gluten protein network that gives the dough the characteristic elasticity and sponginess. In most cases ingredients high in fat and sodium are used. This situation is of great importance to health as the excessive consumption of sodium is the main cause of hypertension. In order to reduce the sodium content of the preparations we have developed a lowsodium chemical leavening which, together with a reduction in salt, has contributed substantially in various recipes of breads usually consumed by this population. We have obtained healthy breads with sensory characteristics similar to the original ones that make them highly acceptable in the population for which they were designed.

Keywords : Celiac disease; Hypertension; Breads; Chemical yeast low in sodium.

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