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

Abstract

This 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.

Research progress of starch from characteristic tropical crops

“…; 辛烯基琥珀酸酐改性木薯淀粉可用作面包生产中的脂肪替代品, 其面团和面包的特性与起酥油面包 相比更好或接近 [219] ; Miyazaki 等 [220] 比较了羟丙基、乙酰化和磷酸交联木薯淀粉在冷冻面团和面包中的应 用效果, 发现羟丙基木薯淀粉应用效果最好; Dariva 等 [221] 发现乙酰化和预糊化改性淀粉在奶酪面包生产过 程中具有优良的应用效果; 酯化木薯淀粉用于日本白盐面条, 能够降低面条生产过程中的能耗 [222] ; 用酶法 协同超声制备多孔木薯淀粉, 将其以 5%的添加量添加到乌冬面中, 减少了烹调时间和蒸煮损失, 面条更为 柔软 [223] ; 使用微波处理木薯淀粉可以获得比水热处理更多的抗性淀粉, 将变性淀粉添加到(10%-40%)饼干 中均获得了良好的产品品质和抗消化性 [224] ; 采用柠檬酸和木薯淀粉湿热处理相结合的方法制备高抗酶解 性木薯淀粉, 将其与活性面筋混合可替代小麦粉, 从而获得高抗性淀粉含量和中等 GI 的面包 [225] ; 机械活 化是木薯淀粉物理改性常用的手段之一, 该技术可以增加淀粉破损程度, 最终提高面团强度 [226][227][228] . 木薯 淀粉在酶的作用下发酵生产乙醇, 研究者致力于提高乙醇生产效率和浓度, 主要技术包括常规方法(干磨法 破坏淀粉颗粒, 然后液化和同步糖化和发酵) [229] 、颗粒淀粉水解法 [229] 、顺序催化混合研磨和热水解工艺 [230] 、 酶的固定化技术 [231,232] 、生物反应器技术 [232,233] 等.…”

“…共混材料主要包括抗菌物质(如姜黄素 [291] )、芦荟凝胶 [286,291,292] 、纳米颗粒 [293] 、 多糖 [286,292] 、乙烯 [294] 等, 淀粉改性主要涉及氧化 [295] 、酯化 [291] 、酶改性 [293] , 此外, 对膜进行冷等离子体处 理可以提高膜材料的性能 [296] . [213][214][215] -原料 面包、饼干等 [216,217] 与其他淀粉混合或者对木薯淀粉进行改性: 交联和氧化 [217] 、羟丙基改性 [218] 、辛烯基琥珀酸酐改性 [219] 、 、乙酰化 [220,221] 、磷酸交联改性 [220,221] 、预 糊化改性 [221] 、酯化改性 [222,225] 、酶法协同超声改性 [223] 、微波处理改性 [224] 和机械活化改性 [226][227][228] 生物乙醇、糖浆 常规方法(干磨法破坏淀粉颗粒, 然后液化和同步糖化和发酵) [229] 、颗粒淀 粉水解法 [229] 、 顺序催化混合研磨和热水解工艺 [230] 、 酶的固定化技术 [231,232] 、 生物反应器技术 [232,233] 等 塑料、薄膜和水凝胶 制作方法主要有流延法 [234] 、热熔挤出法 [235] 、溶剂浇铸法 [236] 和溶剂置换法 [237] 所用原料的相关技术主要有共混技术等; 淀粉改性主要涉及化学改性和物 理改性, 如交联改性 [259] 、氧化改性 [260] 、酯化改性 [259] 、预糊化…”

Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development

“…[21][22][23] There are several commercial brands in South America, for the manufacture of cheese breads or gluten-free expanded products. 24,25 In the last few years, there has been a sharp increase in the demand for clean label starch and for environmentally friendly products. 26,27 Naturally occurring amylose-free (waxy) cassava mutations have been reported.…”