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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor MANJARRES-PINZON,Katherine (1) MESA,Erika (1) RODRIGUEZ-SANDOVAL,Eduardo (1) Palavra-chave Cheese bread (1) Freezing (1) Frozen dough (1) Gluten-free product (1) Sour starch (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2019 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Gluten-free cheese bread from frozen dough: effect of modified cassava starch Ciênc. Tecnol. Aliment. MESA,Erika; MANJARRES-PINZON,Katherine; RODRIGUEZ-SANDOVAL,Eduardo. Abstract The freezing process in dough is widely used to improve fresh product availability for the consumer. The aim of the study was to assess the effect of different modified cassava starches on the quality and textural properties of gluten-free (GF) cheese bread made from frozen GF cheese dough. Three sour cassava starches (extra, express and yucauca) and two chemically modified starches (Expandex® (MCS) and Gel®Baking (OCS)) were used. Samples with sour cassava starches showed higher hardness and number of crumb pores than those with chemically modified starches. Furthermore, a better overall appearance was observed for samples with OCS. Hence, triangle test was carried out between samples with OCS and samples made from fresh dough (control). The... Tipo: Info:eu-repo/semantics/article Palavras-chave: Gluten-free product; Cheese bread; Freezing; Frozen dough; Sour starch. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600654 Registros recuperados: 1 Primeira ... 1 ... Última

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