DOI: 10.1590/1413-7054202044012920
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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 textura… Show more

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