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 textural properties. Data were analyzed using variance and Tukey test (p ≤ 0.05%), and the results were set against a commercial product from cassava starch. The better formulation was characterized by proximal composition, sensorial acceptance, and willingness to buy, and data were presented as means and standard deviation. The different statistic parameters included color to redness coordinate, baking expansion capacity, specific volume, hardness, fracturability, and chewiness. The best formulation had 100% of sundried WMS and was microbiologically safe. The proximal composition had lower values than that obtained from the Brazilian Food Database. The product was considered satisfactory as it had a score of more than 7.79 to texture, appearance, and flavor with higher willingness to buy (92.5%). The backslopping fermentation plus SWMS was considered a potential replacement for sour cassava starch.
Index terms:
Gluten-free bread; backslopping fermentation; starch modification; bakery; celiac diet
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