PARTNERS

Cassava starch as a novel gluten-free for baking product

 

French Researchers have used native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development and the results were published in Food & Function journal.

Amylose-free and wild-type cassava starches were fermented for up to 30 days and oven-or sun-dried. The specific volume (v) after baking was measured in native and fermented starches. The average v (across treatments) for waxy starch was 3.5 times higher than that in wild-type starches (17.6 vs. 4.8cm3 g-1). The best wild-type starch (obtained after fermentation and sun-drying) had considerably poorer breadmaking potential than native waxy cassava (8.4 vs. 16.4cm3 g-1, respectively). The best results were generally obtained through the synergistic combination of fermentation (for about 10-14 days) and sun-drying. Fermentation reduced viscosities and the weight average molar mass led to denser macromolecules and increased branching degree, which are linked to a high loaf volume. The absence of amylose, however, was shown to be a main determinant as well. 

Native waxy starch (neutral in taste, gluten-free, and considerably less expensive than the current alternatives to cassava) could become a new ingredient for the formulation of clean label-baked or fried expanded products. 

LATEST NEWS

22nd World Congress of Food Science and Technology IUFoST

  The 22nd World Congress of Food Science and Technology (IUFoST) will take place in Rimini from 8 to 12 September 2024. For the first...

Vinventions introduces VINTOP Infinite: a revolutionary, digitally enabled screwcap

  Vinventions, the global leader in closure solutions, announces the launch of VINTOP Infinite, an exclusive wine screwcap (BVS standard) featuring cutting-edge digital printing technology....

Impact of different roasting conditions on coffee characteristics

  A Brazilian work aimed to evaluate the physicochemical changes during the roasting process of Robusta and Arabica coffee.  The highest content of total phenolics was...

ASCOLTATE IL PODCAST DI "ALIMENTI FUNZIONALI"

DOVE TROVARE LE NOSTRE RIVISTE

28-29/05/2024 - MONACO, GERMANIA
28-30/05/2024 PARMA
6-7/06/2024 - PARMA
12-15/06/2024 - BANGKOK, TAILANDIA
18-21/06/2024 - SHANGHAI, CINA
8-12/09/2024, RIMINI
24-26/09/2024 - NORIMBERGA, GERMANIA
9-12/10/2024 - MILANO
16-17/10/2024 - VERONA
5-7/11/2024 - DUBAI, EAU
6-7/11/2024 LA ROCHELLE, FRANCIA
12-15/11/2024 MILANO
18-20/11/2024 - SAHANGHAI, CINA
19-21/11/2024 - FRANCOFORTE, GERMANIA
24-26/11/2024 - NORIMBERGA, GERMANIA
26-28/11/2024 BORDEAUX, FRANCIA
18-22/01/2025 - RIMINI
2-5/02/2025 - COLONIA, GERMANIA
5-7/02/2025 - BERLIN, GERMANIA
16-18/02/2025 - RIMINI
23-25/02/2025 - BOLOGNA
16-18/03/2025 - DÜSSELDORF, GERMANIA
18-22/05/2025 - DÜSSELDORF, GERMANIA
27-30/05/2025 - MILANO

CATALOGO LIBRI

CATALOGO RIVISTE