Ontology highlight
ABSTRACT:
SUBMITTER: Granza AG
PROVIDER: S-EPMC6046030 | biostudies-literature | 2018 Aug
REPOSITORIES: biostudies-literature
Granza Andressa Gabardo AG Hornung Polyanna Silveira PS Zielinski Acacio Antonio Ferreira AAF Nogueira Alessandro A Schnitzler Egon E Demiate Ivo Mottin IM
Journal of food science and technology 20180516 8
The objective of this study was to develop a formulation that can retard staling/retrogradation of cheese breads without compromising their texture and expansion properties. During baking the dough expands and becomes soft, with lower density. Binary mixtures of cassava starch (Native + Oxidized) and with guar gum (Oxidized + Guar Gum) as well as a ternary mixture (Native + Oxidized + Guar Gum) were prepared. The mixtures were analyzed for freeze-thaw stability, expansion, pasting, thermal struc ...[more]