Techno‐Functional Properties of Cheese Breads with Native and Modified Cassava Starch Produced in an Industrial System

Abstract

AbstractThis study aims to evaluate the influence of combined use of native cassava starch (CS) and modified cassava starches (MCS) on the quality of cheese bread formulations processed and frozen in an industrial system. The techno‐functional properties are evaluated on the dough and pieces of bread after baking. The formulation with the highest amylose content (28 wt%) and relatively smaller granule size (14–32 µm) contributes to the viscosity of the mass (1614 centipoise(cP)) and to the expansion rate (1.47) and compressive strength (17.5 N) of the cheese bread, which increases product quality, as consumers expect cheese bread to be lightweight. Furthermore, acceptability is correlated positively with the compressive strength (r = 0.761), moisture (r = 0.908), and negatively with the overall density (r = −0.994). The use of acetylated and pre‐gelatinized modified starches contributed positively to the properties during the bun's production, such as texture, softness, and compact crumbs, as well as a little number of alveoli with no network formation and not requiring scalding. Cassava starches have a definitive role in the industrial production of cheese bread buns, and, in this way, the combination of native and modified starches is of fundamental importance to ensure the product's final quality.