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Título
Can cassava improve the quality of gluten free breads?
Año del Documento
2021
Editorial
Elsevier
Descripción
Producción Científica
Documento Fuente
LWT - Food Science and Technology, 2021, vol. 149, 111923
Resumen
The effect of incorporating different forms of cassava (flour, native and sour starch) on the quality of gluten-free breads was evaluated. Ten or 20% of a maize starch/rice flour mixture was replaced by these cassava products. Pasting and hydration properties of the mixtures were analysed. The rheology of doughs obtained was also studied. The breads produced were evaluated for specific volume, weight loss, texture, and sensory characteristics. The rheology of the doughs did not change with the addition of cassava starch, but cassava flour increased the G′ and G″ values. These changes are more related to the cold hydration properties than to the pasting properties of the mixes. Ten percent of cassava products incorporation improved the quality of the bread by increasing their specific volume. However, this increase was smaller when 20% of cassava products were added. The incorporation of 20% of cassava flour in breads reduced their specific volume significantly. Breads with cassava starch were softer after 7 days of storage than control bread. Furthermore, their crumbs were more cohesive and less dry in the mouth, especially for sour starch. Cassava starches and, to a lesser extent, cassava flours can help to improve the quality of gluten-free breads.
Palabras Clave
Gluten-free bread
Pan sin gluten
Cassava
Casava
ISSN
0023-6438
Revisión por pares
SI
Patrocinador
Junta de Castilla y León (grant VA177P20)
TRANSCOLAB FEDER-Interreg Spain-Portugal (project 0612_TRANS_CO_LAB_2_P)
TRANSCOLAB FEDER-Interreg Spain-Portugal (project 0612_TRANS_CO_LAB_2_P)
Propietario de los Derechos
© 2021 The Authors
Idioma
eng
Tipo de versión
info:eu-repo/semantics/publishedVersion
Derechos
openAccess
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