Beta vulgaris/química; Pão/análise; Fibras na Dieta/análise; Plantago/química; Sementes/química; Dieta Livre de Glúten; Elasticidade; Farinha/análise; Tecnologia de Alimentos; Humanos; Água/química

A; AMY; ANOVA; B; B(A200); B(A500); B(B200); B(B500); BD; BU; Baking; Brabender Unit; Brabender(®) Micro-Visco-Amylograph; CD; CO(2) released by the dough; CO(2) retained by the dough; CO(2-REL); CO(2-RET); CO(2-TOT); CS; D(A200); D(A500); D(B200); D(B500); DS; Dough consistency; FV; GF; GF baking mixtures: M(0) (CS+RS+RF+RP), M(1) (M(0)+HPMC+LB+GG), M(A) (M(1)+2.5%P+0.5%SB), M(B) (M(1)+1.5%P+1.5%SB); GG; Gluten-free bread; HPMC; Hf; Hm; LB; LSD; Leavening; M; MVA; P; PT; PV; Psyllium; Psyllium fibre; RF; RP; RS; Rc; SB; Sb; Sugar beet fibre; TS; Tx; WA; WBC; amount of water required to reach the desired dough consistency; analysis of variance; bread obtained from D(A200); bread obtained from D(A500); bread obtained from D(B200); bread obtained from D(B500); breakdown; celiac disease; corn starch; damaged starch; dough obtained from M(A), with a consistency of 200BU; dough obtained from M(A), with a consistency of 500BU; dough obtained from M(B), with a consistency of 200BU; dough obtained from M(B), with a consistency of 500BU; final dough height; final viscosity; formulation containing 1.5% Psyllium and 1.5% sugar beet fibre; formulation containing 2.5% Psyllium and 0.5% sugar beet fibre; gas retention coefficient; gluten-free; guar gum; hydroxypropylmethylcellulose; least significant differences; locust bean gum; maltogenic amylase; maximum dough development; pasting temperature; peak viscosity; rice flour; rice protein; rice starch; setback; sugar beet fibre; time of dough porosity appearance; total CO(2) production; total starch; water binding capacity