Cheese breads with sour cassava starch:quality and staling analyses of a gluten free alternative product.( Chapter 12 )

GABRIEL LORENZO ; JULIÁN LÓPEZ TENORIO; MARGARITA MORALES MORENO; VIRGINIA LARROSA; EDUARDO SANDOVAL; NOEMÍ ZARITZKY; ALICIA CALIFANO

Gluten free Diets Food sources, Role in Coeliac disease and Health benfits

NOVA Science PUBLISHERS

Año: 2015; p. 197 - 222

In recent years, production of gluten-free (GF) bakery products from various nonwheatflours or starches, including cassava starch, has led to extensive studies to determine their possible use in breadmaking. GF cheese bread is a traditional product in several Latin-American countries, like Brazil and Colombia among others. Despite no standardized technology exists for its production, GF cheese breads are made mainly with sour (fermented) cassava starch, corn flour, cheese and milk. It is a nutritious food and an alternative source of carbohydrate for people with celiac disease or other allergic intolerances to gluten (wheat protein). Such breads do not undergo yeast fermentation before baking. Sour cassava starch plays an important role in obtaining high swelling power and desirable sensory characteristics. Breads made from mixtures without gluten tend to harden faster than those made from a gluten-wheat starch mixture due to starch retrogradation. The use of emulsifiers has been extensively analyzed in wheat flour breads. However, addition of emulsifiers to gluten-free formulations has been studied in a lesser extent. In the present chapter textural and physical changes during storage of GF cheese bread were analyzed using different emulsifiers in its formulation. A basic dough formula was employed containing sour cassava starch, corn flour, a mixture of Fynbo and Quartirolo cheeses, margarine, sugar, NaCl, and whole fat milk. As emulsifiers monoglyceride esters of diacetyl tartaric acid (DATEM) and sodium stearoyl-2-lactylate (SSL) were assayed. Combinations of DATEM (0 - 1%) and SSL (0 - 1%) were used in a simplex-centroid design. Baked samples of gluten-free cheese bread were subjected to texture profile analysis (TPA), crumb firmness, crust fracture, dynamic oscillatory sheartests, and determinations of weight, volume and density. Color and pore size distributionwere determined by image analysis. Total pore volume was positively correlated withbread volume and negatively with crumb firmness. Results of dynamic oscillation testsshowed that the curves were qualitatively similar for all the studied formulations. G? wasalways higher than G?? in the frequency range assayed. No significant differences were observed in most of the properties tested, except in the recovery of firmness. It was concluded that the emulsifier did not improve the evaluated product characteristics; therefore, its use is unnecessary since it means an increase in the cost of the product and represents an artificial aggregate not recommended in the diet of people with intestinal disorders, like people with celiac disease