Improving the bread-making potential of cassava sour starch | [Mejorando el potencial de panificacion del almidon agrio de yuca]
1996
Dufour, Dominique | Larsonneur, S. | Alarcon Morante, Freddy | Brabet, Catherine | Chuzel, Gerard
Cassava sour starch, fermented for use in bread making, is traditionally sun-dried. Changes in the physicochemical and functional properties of the starch during sun-drying were examined for correlations between these changes and the starch's bread-making potential. Starch samples collected after fermentation and drying were analyzed for their pH, total acidity, and lactic acid. Viscoamylograms were plotted and bread-making potential determined. Results indicated that exposure to sunlight considerably changes the physicochemical and rheological properties of cassava sour starch, correlating directly with bread-making potential. During oven-drying, the lactic acid content remained steady, whereas sun-drying at a similar temperature greatly reduced it, thus augmenting the cassava sour starch's bread-making potential
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