RT info:eu-repo/semantics/article T1 Can cassava improve the quality of gluten free breads? A1 Sigüenza Andrés, Teresa A1 Gallego Gallego, Cristina A1 Gómez Pallarés, Manuel K1 Gluten-free bread K1 Pan sin gluten K1 Cassava K1 Casava AB 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. PB Elsevier SN 0023-6438 YR 2021 FD 2021 LK https://uvadoc.uva.es/handle/10324/48064 UL https://uvadoc.uva.es/handle/10324/48064 LA eng NO LWT - Food Science and Technology, 2021, vol. 149, 111923 NO Producción Científica DS UVaDOC RD 28-mar-2024