Abstract:<p>The objective of this study was to chemically modify the pregelatinized cassava starch to obtain resistant starches to the action of α-amylase present in the egg and evaluate their application in cold cheese bread dough. In this study native cassava starch was cross-linked with sodium trimetaphosphate in a concentration of 0.5% (d.b.). The cross-linked starch was oxidized with sodium hypochlorite (2.0%), hydrogen peroxide (2.0%) and combinations of hydrogen peroxide with potassium permangana… Show more
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