Brazilian cheese bread rolls from fermented and native waxy maize starch
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Ciência e Agrotecnologia (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100403 |
Resumo: | ABSTRACT Brazilian cheese bread (CB) rolls are gluten-free bread made from sour cassava starch. They are soft in the center and have crispy crust, reminding of the extruded structure. Although native waxy maize starch (WMS) has higher technologic quality, it has not been used in CB rolls; therefore, this study aimed to investigate the use of WMS and the backslopping fermentation process plus sun drying in WMS to replace sour cassava starch (0, 25%, 75%, and 100%) and the effects on dough development, color, and textural properties. Data were analyzed using variance and Tukey test (p ≤ 0.05%), and the results were set against a commercial product from cassava starch. The better formulation was characterized by proximal composition, sensorial acceptance, and willingness to buy, and data were presented as means and standard deviation. The different statistic parameters included color to redness coordinate, baking expansion capacity, specific volume, hardness, fracturability, and chewiness. The best formulation had 100% of sundried WMS and was microbiologically safe. The proximal composition had lower values than that obtained from the Brazilian Food Database. The product was considered satisfactory as it had a score of more than 7.79 to texture, appearance, and flavor with higher willingness to buy (92.5%). The backslopping fermentation plus SWMS was considered a potential replacement for sour cassava starch. |
id |
UFLA-2_8f12cf44ba780ec3de690031e9df6c6d |
---|---|
oai_identifier_str |
oai:scielo:S1413-70542020000100403 |
network_acronym_str |
UFLA-2 |
network_name_str |
Ciência e Agrotecnologia (Online) |
repository_id_str |
|
spelling |
Brazilian cheese bread rolls from fermented and native waxy maize starchGluten-free breadbackslopping fermentationstarch modificationbakeryceliac dietABSTRACT Brazilian cheese bread (CB) rolls are gluten-free bread made from sour cassava starch. They are soft in the center and have crispy crust, reminding of the extruded structure. Although native waxy maize starch (WMS) has higher technologic quality, it has not been used in CB rolls; therefore, this study aimed to investigate the use of WMS and the backslopping fermentation process plus sun drying in WMS to replace sour cassava starch (0, 25%, 75%, and 100%) and the effects on dough development, color, and textural properties. Data were analyzed using variance and Tukey test (p ≤ 0.05%), and the results were set against a commercial product from cassava starch. The better formulation was characterized by proximal composition, sensorial acceptance, and willingness to buy, and data were presented as means and standard deviation. The different statistic parameters included color to redness coordinate, baking expansion capacity, specific volume, hardness, fracturability, and chewiness. The best formulation had 100% of sundried WMS and was microbiologically safe. The proximal composition had lower values than that obtained from the Brazilian Food Database. The product was considered satisfactory as it had a score of more than 7.79 to texture, appearance, and flavor with higher willingness to buy (92.5%). The backslopping fermentation plus SWMS was considered a potential replacement for sour cassava starch.Editora da UFLA2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100403Ciência e Agrotecnologia v.44 2020reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/1413-7054202044012920info:eu-repo/semantics/openAccessTeixeira,Camila SouzaNeves,Glenda Antonia da RochaOliveira,Tatianne Ferreira deCaliari,MárcioSoares Júnior,Manoel Soareseng2020-08-25T00:00:00Zoai:scielo:S1413-70542020000100403Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:31:43.681507Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true |
dc.title.none.fl_str_mv |
Brazilian cheese bread rolls from fermented and native waxy maize starch |
title |
Brazilian cheese bread rolls from fermented and native waxy maize starch |
spellingShingle |
Brazilian cheese bread rolls from fermented and native waxy maize starch Teixeira,Camila Souza Gluten-free bread backslopping fermentation starch modification bakery celiac diet |
title_short |
Brazilian cheese bread rolls from fermented and native waxy maize starch |
title_full |
Brazilian cheese bread rolls from fermented and native waxy maize starch |
title_fullStr |
Brazilian cheese bread rolls from fermented and native waxy maize starch |
title_full_unstemmed |
Brazilian cheese bread rolls from fermented and native waxy maize starch |
title_sort |
Brazilian cheese bread rolls from fermented and native waxy maize starch |
author |
Teixeira,Camila Souza |
author_facet |
Teixeira,Camila Souza Neves,Glenda Antonia da Rocha Oliveira,Tatianne Ferreira de Caliari,Márcio Soares Júnior,Manoel Soares |
author_role |
author |
author2 |
Neves,Glenda Antonia da Rocha Oliveira,Tatianne Ferreira de Caliari,Márcio Soares Júnior,Manoel Soares |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Teixeira,Camila Souza Neves,Glenda Antonia da Rocha Oliveira,Tatianne Ferreira de Caliari,Márcio Soares Júnior,Manoel Soares |
dc.subject.por.fl_str_mv |
Gluten-free bread backslopping fermentation starch modification bakery celiac diet |
topic |
Gluten-free bread backslopping fermentation starch modification bakery celiac diet |
description |
ABSTRACT Brazilian cheese bread (CB) rolls are gluten-free bread made from sour cassava starch. They are soft in the center and have crispy crust, reminding of the extruded structure. Although native waxy maize starch (WMS) has higher technologic quality, it has not been used in CB rolls; therefore, this study aimed to investigate the use of WMS and the backslopping fermentation process plus sun drying in WMS to replace sour cassava starch (0, 25%, 75%, and 100%) and the effects on dough development, color, and textural properties. Data were analyzed using variance and Tukey test (p ≤ 0.05%), and the results were set against a commercial product from cassava starch. The better formulation was characterized by proximal composition, sensorial acceptance, and willingness to buy, and data were presented as means and standard deviation. The different statistic parameters included color to redness coordinate, baking expansion capacity, specific volume, hardness, fracturability, and chewiness. The best formulation had 100% of sundried WMS and was microbiologically safe. The proximal composition had lower values than that obtained from the Brazilian Food Database. The product was considered satisfactory as it had a score of more than 7.79 to texture, appearance, and flavor with higher willingness to buy (92.5%). The backslopping fermentation plus SWMS was considered a potential replacement for sour cassava starch. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01-01 |
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=S1413-70542020000100403 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100403 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1413-7054202044012920 |
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 |
Editora da UFLA |
publisher.none.fl_str_mv |
Editora da UFLA |
dc.source.none.fl_str_mv |
Ciência e Agrotecnologia v.44 2020 reponame:Ciência e Agrotecnologia (Online) instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Ciência e Agrotecnologia (Online) |
collection |
Ciência e Agrotecnologia (Online) |
repository.name.fl_str_mv |
Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
||renpaiva@dbi.ufla.br|| editora@editora.ufla.br |
_version_ |
1799874971274575872 |