Cheese Breads With Cassava Sour Starch: Quality And Staling Analyses Of A Gluten-Free Alternative Product

Abstract

In recent years, production of gluten-free (GF) bakery products from various nonwheat flours or starches, including cassava starch, has led to extensive studies to determine their possible use in breadmaking. GF cheese bread is a traditional product in several Latin-American countries, like Brazil and Colombia among others. Despite no standardized technology exists for its production, GF cheese breads are made mainly with sour (fermented) cassava starch, corn flour, cheese and milk. It is a nutritious food and an alternative source of carbohydrate for people with celiac disease or other allergic intolerances to gluten (wheat protein). Such breads do not undergo yeast fermentation before baking. Sour cassava starch plays an important role in obtaining high swelling power and desirable sensory characteristics. Breads made from mixtures without gluten tend to harden faster than those made from a gluten-wheat starch mixture due to starch retrogradation. The use of emulsifiers has been extensively analyzed in wheat flour breads. However, addition of emulsifiers to gluten-free formulations has been studied in a lesser extent. In the present chapter textural and physical changes during storage of GF.