Breadmaking potential of Andean roots and tuber starches from ahipa (Pachyrhizus ahipa), oca (Oxalis tuberosa) and arracacha (Arracacia xanthorrhiza)

Abstract

Non-conventional materials can be used as sources for starches with different technological properties, offering opportunities for new applications. Starches from the Andean crops ahipa, oca and arracacha were evaluated as ingredients for the development of gluten-free breads and compared to cassava as reference of gluten-free root starch. Physicochemical properties of breads were studied along with the pasting, and thermal properties, composition, and digestibility of starches. Arracacha starch had the lowest amylose content (2.4%) and the highest hydration properties. Arracacha led a batter with adequate proofing, but the resultant bread was highly adhesive, with no aerated crumb. Ahipa starch paste had the lowest peak viscosity, trough and final viscosity determined by rapid visco analyzer, and the highest digestibility. The ahipa batter exhibited, along with oca, the highest volume increase during fermentation, but its structure collapsed in the oven and no alveolar structure was observed in the crumb. Conversely, oca formed a crumb structure like that of cassava bread, but with higher cell density, cohesiveness and resilience. Oca starch had lower pasting temperature and the starch paste had lower digestibility than cassava for which this starch could provide gluten free yeast-leavened breads with improved technological properties and lower glycemic index.