16th ICC Cereal and Bread Congress
Carlos W. P. Carvalho

Carlos W.P. Carvalho

About him:

Dr. Carlos W. P. Carvalho is a senior researcher at Embrapa Food Technology, a Government Unit Research Enterprise based in Rio de Janeiro, Brazil. Dr. Carvalho obtained his his PhD from Nottingham University, Food Sciences Division. He is the author of more than 100 scientific papers. His research programme concerns the effect of whole cereal processing for developing healthy food products. Recent interest of use extrusion as a tool of protein based products as a trend in Brazil and to introduce ancient grains vastly cultivated in Brazil into the Brazilian´s diet. Dr. Carlos is also post-graduate professor of the Food Science and Technology program of the Universidade Federal Rural do Rio de Janeiro and research collaborator in other post-graduate university research programs in Brazil.

About his talk:

"Impact of whole cereal extruded flours in gluten-free bread making”

The presentation will describe the use of extrusion cooking on processing whole grain flours. The combination of heat and shear lead to interesting viscoelastic properties of whole grain pre-cooked flours that moisture was adjusted by farinographic profile. Germinated pearl millet flour was also used as an improver baking quality also contributing to improve gluten-free bread nutrition.