Formulação de massa tipo brownie utilizando um mix de farinhas sem glúten

Abstract

The demand for gluten-free products has been increasing in recent years, which has driven interest in developing doughs using alternative flours to replace wheat. The main objective of this study was to develop a recipe for chocolate-flavored brownie dough, based on a gluten-free flour mixture, aiming for a product with a good appear-ance and pleasant texture. In the product formulation, wheat was replaced by a mix-ture composed of rice flakes, cornstarch and cassava starch. The research was bibli-ographical, with a qualitative approach. Physical characteristics of the product were found, with a focus on texture, including dough structure/cohesion, uniformity and moisture, and final appearance. In addition, the growth and variation in the volume of the product were proven. In addition, the study also included the preparation of the Technical Data Sheet with the objective of analyzing the yield and economic forecasts of the product. The result of this research aims to meet the needs of an increasingly growing and demanding public, offering the gluten-free market a product with charac-teristics similar to those made with wheat, since the tested formulation presented an attractive brown color, crispy surface crust and internal moisture after baking, being a viable alternative, since the ingredients used in the dough formulation are easily ac-cessible to the general consumer. After analyzing the technical specifications, it was possible to price the individual portion of the brownie at R$ 3.13, considering costs and profit, demonstrating potential to compete in the food sector. It was found that the product's development is viable and meets the market's needs, both in terms of achieving an item similar to a product with gluten, as well as in terms of financial as-pects.