Gluten-free cheese bread from frozen dough: effect of modified cassava starch

Detalhes bibliográficos
Autor(a) principal: MESA,Erika
Data de Publicação: 2019
Outros Autores: MANJARRES-PINZON,Katherine, RODRIGUEZ-SANDOVAL,Eduardo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600654
Resumo: Abstract The freezing process in dough is widely used to improve fresh product availability for the consumer. The aim of the study was to assess the effect of different modified cassava starches on the quality and textural properties of gluten-free (GF) cheese bread made from frozen GF cheese dough. Three sour cassava starches (extra, express and yucauca) and two chemically modified starches (Expandex® (MCS) and Gel®Baking (OCS)) were used. Samples with sour cassava starches showed higher hardness and number of crumb pores than those with chemically modified starches. Furthermore, a better overall appearance was observed for samples with OCS. Hence, triangle test was carried out between samples with OCS and samples made from fresh dough (control). The consumer panelists identified differences between samples because the GF cheese breads with OCS showed higher compaction and hardness, and they were less salty in taste than the control samples.
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spelling Gluten-free cheese bread from frozen dough: effect of modified cassava starchgluten-free productcheese breadfreezingfrozen doughsour starchAbstract The freezing process in dough is widely used to improve fresh product availability for the consumer. The aim of the study was to assess the effect of different modified cassava starches on the quality and textural properties of gluten-free (GF) cheese bread made from frozen GF cheese dough. Three sour cassava starches (extra, express and yucauca) and two chemically modified starches (Expandex® (MCS) and Gel®Baking (OCS)) were used. Samples with sour cassava starches showed higher hardness and number of crumb pores than those with chemically modified starches. Furthermore, a better overall appearance was observed for samples with OCS. Hence, triangle test was carried out between samples with OCS and samples made from fresh dough (control). The consumer panelists identified differences between samples because the GF cheese breads with OCS showed higher compaction and hardness, and they were less salty in taste than the control samples.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600654Food Science and Technology v.39 suppl.2 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.30118info:eu-repo/semantics/openAccessMESA,ErikaMANJARRES-PINZON,KatherineRODRIGUEZ-SANDOVAL,Eduardoeng2019-12-02T00:00:00Zoai:scielo:S0101-20612019000600654Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-12-02T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Gluten-free cheese bread from frozen dough: effect of modified cassava starch
title Gluten-free cheese bread from frozen dough: effect of modified cassava starch
spellingShingle Gluten-free cheese bread from frozen dough: effect of modified cassava starch
MESA,Erika
gluten-free product
cheese bread
freezing
frozen dough
sour starch
title_short Gluten-free cheese bread from frozen dough: effect of modified cassava starch
title_full Gluten-free cheese bread from frozen dough: effect of modified cassava starch
title_fullStr Gluten-free cheese bread from frozen dough: effect of modified cassava starch
title_full_unstemmed Gluten-free cheese bread from frozen dough: effect of modified cassava starch
title_sort Gluten-free cheese bread from frozen dough: effect of modified cassava starch
author MESA,Erika
author_facet MESA,Erika
MANJARRES-PINZON,Katherine
RODRIGUEZ-SANDOVAL,Eduardo
author_role author
author2 MANJARRES-PINZON,Katherine
RODRIGUEZ-SANDOVAL,Eduardo
author2_role author
author
dc.contributor.author.fl_str_mv MESA,Erika
MANJARRES-PINZON,Katherine
RODRIGUEZ-SANDOVAL,Eduardo
dc.subject.por.fl_str_mv gluten-free product
cheese bread
freezing
frozen dough
sour starch
topic gluten-free product
cheese bread
freezing
frozen dough
sour starch
description Abstract The freezing process in dough is widely used to improve fresh product availability for the consumer. The aim of the study was to assess the effect of different modified cassava starches on the quality and textural properties of gluten-free (GF) cheese bread made from frozen GF cheese dough. Three sour cassava starches (extra, express and yucauca) and two chemically modified starches (Expandex® (MCS) and Gel®Baking (OCS)) were used. Samples with sour cassava starches showed higher hardness and number of crumb pores than those with chemically modified starches. Furthermore, a better overall appearance was observed for samples with OCS. Hence, triangle test was carried out between samples with OCS and samples made from fresh dough (control). The consumer panelists identified differences between samples because the GF cheese breads with OCS showed higher compaction and hardness, and they were less salty in taste than the control samples.
publishDate 2019
dc.date.none.fl_str_mv 2019-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600654
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600654
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.30118
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 suppl.2 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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