Gluten-Free Bread Making Trials from Cassava (<i>Manihot Esculenta</i>Crantz) Flour and Sensory Evaluation of the Final Product

Pasqualone, Antonella; Caponio, Francesco; Paradiso, Vito Michele; Bottega, G.; Pagani, Maria Ambrogina

doi:10.1080/10942910802713172

Cited by 50 publications

(49 citation statements)

References 28 publications

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“…; Pasqualone et al . ), it is important to point out that there are regional products that match these criteria which could become an interesting alternative in order to stimulate their production and consumption, such as the GF cheese bread, which is made by mixing mainly cheese, sour cassava starch, corn flour, and milk or water. These are combined into a dough and formed into small portions, which are then baked (López‐Tenorio et al .…”

Section: Introductionmentioning

confidence: 99%

The Influence of Different Emulsifiers on the Physical and Textural Characteristics of Gluten‐Free Cheese Bread

López-Tenorio

Rodríguez‐Sandoval

Valencia

2015

Journal of Texture Studies

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The aim of this study was to evaluate the effects of two emulsifiers, sodium stearoyl-2-lactylate (SSL) and diacetyl tartaric acid esters of mono and diglycerides (DATEM) on the physical and textural characteristics of gluten-free (GF) cheese bread and the influence they have during storage. DATEM and SSL in percentages of 0.5 and 1.0 were added based on the amount of cheese in the formula. The dough behaved as a viscoelastic solid, adjusting itself to a model consisting of three Maxwell elements with a spring in parallel. The results indicate that emulsifiers had no significant effect on dough rheology. The emulsifiers affected the physical and textural characteristics of GF cheese bread. The height, diameter and specific volume of the samples decreased with higher concentrations of emulsifiers in the formula, while the yield and crumb hardness increased. Crust fracture and crumb hardness of samples increased during storage, thus the emulsifiers did not control product aging. PRACTICAL APPLICATIONSLarge-scale production and the rise in consumers that demand good-quality GF products have brought about the need to use food additives, such as emulsifiers, which are used as antiaging agents in bakery products by increasing their shelf life. Few studies have been carried out into the use of emulsifiers in GF products. For this reason, it is considered of great importance to evaluate the effect that these additives have on GF cheese bread, which is made by blending mainly sour cassava starch, water or milk, cheese, salt, sugar and fat. This product has a large market in South America and could be an alternative for celiac patients in that region.

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Section: Introductionmentioning

confidence: 99%

The Influence of Different Emulsifiers on the Physical and Textural Characteristics of Gluten‐Free Cheese Bread

López-Tenorio

Rodríguez‐Sandoval

Valencia

2015

Journal of Texture Studies

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“…The addition of xanthan gum (Shittu et al, 2009;Gambus et al, 2007), and agar-agar (Alvarenga et al, 2011) have been investigated to improve the functional properties of gluten-free breads. Moreover, substitutions of 100 % cassava flour using egg white and extra virgin olive oil have been done (Pasqualone et al, 2010).…”

Section: Cassava Flour In Baked Foodmentioning

confidence: 99%

Refined cassava flour in bread making: a review

Galvis¹,

Agredo

Patiño

2017

ing.inv.

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Different studies have developed a variety of breads using cassava flour, with similar characteristics to wheat flour breads. The use of cassava flour in bread making is a convenient alternative for promoting the use of a local crop as well as reducing imports of wheat flour, promoting the production of high quality cassava flour, offering a gluten-free product and developing biofortified and fortified foods. Although the substitution level of cassava flour is limited, in some products, the incorporation of additives or flours from other crops improve the nutritional value and bread making quality of the baked foods. Several limitations have hindered the success of initiatives to promote, in some cassava producing countries, the intensive use cassava flour in bread making. Among these include the costs and efficiency of processing technologies, standards of the quality of cassava flour and lack of favorable policies. Further studies about bioavailability and retention of nutrients on baked foods and evaluation on the effects of processing cassava flour in relation to increasing the resistance starch are required to provide scientific evident for the health benefits of this flour.Keywords: Cassava flour, composite flour, gluten-free, biofortification, resistant starch. RESUMENDiferentes estudios han permitido desarrollar una variedad de panes utilizando harina de yuca, con características similares a los panes de harina de trigo. El uso de harina de yuca en productos de panificación es una alternativa conveniente para fomentar el uso de un cultivo local, reducir la importación de harina de trigo, promover la producción de harina de yuca de alta calidad, ofrecer un producto libre de gluten y desarrollar alimentos bio-fortificados y fortificados. Aunque el nivel de sustitución de harina de yuca es limitado, en algunos productos, la incorporación de aditivos o harinas de otros cultivos mejora el valor nutricional y la calidad panificable de los productos horneados. Varias limitaciones han impedido el éxito de iniciativas para promover, en algunos países productores de yuca, el uso intensivo de harina de yuca en panificación. Dentro de estas se incluyen costos y eficiencia de tecnologías de procesamiento, estándares de calidad de la harina de yuca y la falta de políticas favorables. Se requieren estudios adicionales sobre bio-disponiblidad y retención de nutrientes en productos horneados y evaluación de los efectos del procesamiento de la harina de yuca en relación a incrementar el almidón resistente para proveer evidencia científica de los beneficios para la salud de esta harina.Palabras clave: Harina de yuca, harina compuesta, libre de gluten, bio-fortificación, almidón resistente.

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“…In recent times, food researchers have discovered new ways to use cassava. Some of the new products made from cassava are chips (Nambisan & Sundaresan, 1985;Vitrac, Dufour, Trystram, & Raoult-Wack, 2001), fermented beer (Colehour et al, 2014), bread (Pasqualone et al, 2010), cake (Sanful & Darko, 2010), tapioca (Adebowale, Sanni, Awonorin, Daniel, & Kuye, 2007;Sanni, Atere, & Kuye, 1997), biofuel (Hu, Tan, & Pu, 2006;Nguyen, Gheewala, & Garivait, 2007;Papong & Malakul, 2010), and medicine (La Frano, Woodhouse, Burnett, & Burri, 2013). Cassava, when dried to a powdery (or pearly) extract, is called tapioca; its fermented, flaky version is named "garri" or "gari".…”

Section: Introductionmentioning

confidence: 99%

Identification of aromatic compounds and their sensory characteristics in cassava flakes and “garri” (Manihot esculentaCrantz)

Lasekan

Hosnas

et al. 2015

CyTA - Journal of Food

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Gluten-Free Bread Making Trials from Cassava (Manihot EsculentaCrantz) Flour and Sensory Evaluation of the Final Product

Cited by 50 publications

References 28 publications

The Influence of Different Emulsifiers on the Physical and Textural Characteristics of Gluten‐Free Cheese Bread

The Influence of Different Emulsifiers on the Physical and Textural Characteristics of Gluten‐Free Cheese Bread

Refined cassava flour in bread making: a review

Identification of aromatic compounds and their sensory characteristics in cassava flakes and “garri” (Manihot esculentaCrantz)

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