Abstract
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.
Highlights
A large part of the population suffers from celiac disease or has some kind of gluten intolerance
Gluten-free breads were made with rice flour (Dacsa Atlantic, Lisboa, Portugal), maize starch (Tereos, Syral Iberia SAU, Zaragoza, Spain) and cassava flour, native cassava starch or sour cassava starch (Yoki Alimentos SA, Parana, Brazil)
Similar results were found in other study with mixes of flour, starch and protein (Mancebo, Rodriguez, & Gomez, 2016), since the plant protein, presented in cas sava flour, has a higher hydration capacity than starch
Summary
A large part of the population suffers from celiac disease or has some kind of gluten intolerance. Among the starches and flours more widely used in commercial gluten-free breads are rice flour and maize starch. Milde, Ramallo, and Puppo (2012) discussed the possibility of making gluten-free bread with cas sava starch as the main ingredient. The study showed that a small part of cassava starch was bene ficial for the quality of gluten-free bread. This starch had been proposed to improve the quality of sorghum bread (Onyango, Mutungi, Unbehend, & Lindhauer, 2011)
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