Combined effect of fermentation, sun-drying and genotype on breadmaking ability of sour cassava starch

•Cassava starch breadmaking ability is enhanced by fermentation and sun-drying.•Amylose content decreased breadmaking ability of sour cassava starch.•Fermentation/sun-drying decrease starch molecular size, as shown by RVA and intrinsic viscosity.•Edaphoclimatic conditions influence susceptibility of...

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Veröffentlicht in:	Carbohydrate polymers 2013-10, Vol.98 (1), p.1137-1146
Hauptverfasser:	Alvarado, Pedro Maldonado, Grosmaire, Lidwine, Dufour, Dominique, Toro, Andrés Giraldo, Sánchez, Teresa, Calle, Fernando, Santander, Martín Alonso Moreno, Ceballos, Hernán, Delarbre, Jean Louis, Tran, Thierry
Format:	Artikel
Sprache:	eng
Schlagworte:	Altitude amylose Amylose - chemistry Applied sciences Biological and medical sciences Bread Breadmaking cassava cassava starch clones Desiccation Exact sciences and technology Fermentation Food industries Fundamental and applied biological sciences. Psychology Genotype Gluten-free granules Loaf expansion Manihot - genetics Manihot - metabolism Manihot esculenta Modified starch Natural polymers Physicochemistry of polymers postharvest treatment solar drying Starch - chemistry Starch and polysaccharides Starch and starchy product industries Sunlight Temperature UV irradiation Viscosity
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