Combined effect of fermentation, sun-drying and genotype on breadmaking ability of sour cassava starch

Abstract

, T., Combined effect of fermentation, sun-drying and genotype on breadmaking ability of sour cassava starch, Carbohydrate Polymers (2013), http://dx.doi.org/10. 1016/j.carbpol.2013.07.012 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. The influence of genotype and post-harvest treatments on expansion ability of sour 35 cassava starch was investigated using 13 cassava genotypes from Colombia. 36Starches from cassava grown at 1000m and 1700m a.s.l. (3 lowland and 10 highland 37 clones respectively) were modified by fermentation (0 or 30 days) and drying (oven or 38 sun) treatments. RVA average peak viscosity decreased regularly from 952 cP in 39 native starch to 699 cP in fermented and sun-dried starch. Granule size analysis 40 revealed that fermentation hydrolysed lowland and highland granules by 41 exocorrosion and endocorrosion respectively. This result was corroborated by 42 significantly higher RVA breakdown and lower intrinsic viscosity in highland clones, 43 reflecting different sensitivity to fermentation. For the first time, amylose contents 44 ranging from 15.7 to 21.7% were correlated with expansion ability (3.0-8.6mL/g) of 45 sour cassava starch. Therefore the combination of cassava genotypes (mainly 46 amylose content) and post-harvest treatments is key for expansion ability. Supra-47 molecular granule structure influenced sensitivity to fermentation. 48 49

Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread

“…The specific volume of GF cheese bread samples is an indicative of the baking expansion capacity of the starch used in this baking product. The specific volume of the samples was lower than those reported elsewhere ; due to the ingredients of the product and the process conditions used in these studies. Three major factors are involved in the expansion of sour cassava starch during baking.…”

Evaluating Physicochemical and Rheological Characteristics and Microbial Community Dynamics during the Natural Fermentation of Cassava Starch

“…When comparing the specific volumes obtained to the loaf expansion indexes established [41], it can be observed that both starches showed low loaf expansion indexes, lower than 5 mL.g -1 (Table 3). However, the loaf expansion values shown herein are similar to those observed for distinct genetic varieties of cassava [3]. A superior loaf expansion can be obtained, where a specific volume between 5 and 10 mL g -1 can be reached after 83 days of fermentation [32].…”

“…The differences when comparing the results with other studies may be attributed to the use of starches from other sources, as well as the different methods used in the amylose analyses. A more careful and in-depth study demonstrated that amylose content can vary with cultivar conditions or crop planting time [3].…”

“…Partial depolymerization of sour cassava starch during fermentation and sun-drying provided small linear fragments and facilitated the development of an amorphous matrix structure of starch dough [38] reducing dough viscosity during expansion, aiding in the bubble expansion. However, other phenomena besides depolymerization could improve loaf expansion at different baking stages, including mass transfers, such as CO 2 or water displacement from the surrounding matrix to the expanding bubbles, inertia and surface tension [3].…”

“…Cassava starch has various applications in industry, such as in food, paper, and adhesives; however, only a small portion of starch is used in its native state, and mostly it is modified by chemical or physics agents. Cassava fermented and sundried starch or sour (sun-dried) cassava starch ("polvilho azedo" in Brazil or "almidón agrio" in Colombia) is used for the production of special types of gluten-free breads and biscuits that are very popular in some countries of South America [3]. Currently, a large number of individuals in many Western societies adopt a gluten-free diet, avoiding wheat, rye and barley.…”