Thermomechanical properties and baking expansion of starch dough

"Polvilho azedo" (sour cassava starch), a natural lactic fermented cassava starch, presents an expansion during baking, which is still not understood. This study was focused on monitoring the baking behaviour of sour cassava starch dough in comparison to those of native cassava and corn starch doughs; dough thermomecanical properties were investigated. The expansion of the sour cassava starch began just after the gelatinisation temperature, whereas the weight loss increased sharply due to water evaporation. Temperature and weight loss of the cassava starches doughs were higher than for corn starch dough. Native cassava starch dough presented an intermediate behaviour. The weight loss during baking, and consequently, the driving force of the expansion mechanism in cassava starch can be attributed to water vaporisation. Thermomechanical measurements performed by Dynamic Mechanical Thermal Analyses showed a drop of the storage modulus for sour cassava starch dough just before the beginning of the expansion. This drop was dramatically lower for the native cassava starch dough and absent for the corn starch dough. This suggest that the expansion mechanism of sour cassava starch is related with the low viscosity dough.

Bibliographic Details

Main Authors:	Bertolini, Andréa C., Lourdin, Denis, Colonna, Paul, Mestres, Christian
Format:	conference_item biblioteca
Language:	eng
Published:	RSC
Subjects:	Q01 - Sciences et technologies alimentaires - Considérations générales, tapioca, manioc, amidon, cuisson, propriété physicochimique, http://aims.fao.org/aos/agrovoc/c_15525, http://aims.fao.org/aos/agrovoc/c_9649, http://aims.fao.org/aos/agrovoc/c_7369, http://aims.fao.org/aos/agrovoc/c_1851, http://aims.fao.org/aos/agrovoc/c_1521,
Online Access:	http://agritrop.cirad.fr/507556/
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