Gluten-free cheese bread from frozen dough: effect of modified cassava starch

MESA, Erika; MANJARRES-PINZON, Katherine; RODRIGUEZ-SANDOVAL, Eduardo

doi:10.1590/fst.30118

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Food Science and Technology

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Original Article • Food Sci. Technol 39 (suppl 2) • Dec 2019 • https://doi.org/10.1590/fst.30118 copy

Gluten-free cheese bread from frozen dough: effect of modified cassava starch

Authorship SCIMAGO INSTITUTIONS RANKINGS

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 consumer panelists identified differences between samples because the GF cheese breads with OCS showed higher compaction and hardness, and they were less salty in taste than the control samples.

Keywords:
gluten-free product; cheese bread; freezing; frozen dough; sour starch

Properties		Starch^ OCS: oxidized cassava starch, MCS: modified cassava starch.
Properties		Extra	Yucauca	Express	OCS	MCS
Micro-Visco Amylograph test	Pasting temp. (°C)	69.2 ± 0.28^bc	70.3 ± 0.42^c	70.0 ± 0.00^c	67.8 ± 1.63^ab	66.0 ± 0.14^a
	Peak (BU)	340.0 ± 2.83^d	213.0 ± 2.83^a	311.5 ± 4.95^c	208.5 ± 4.95^a	245.0 ± 4.24^b
	Breakdown (BU)	210.5 ± 0.71^c	138.0 ± 4.24^b	217.0 ± 4.24^c	128.5 ± 6.36^b	115.0 ± 0.00^a
	Setback (ΒU)	32.5 ± 0.71^bc	21.5 ± 0.71^a	22.5 ± 0.70^a	31.0 ± 0.00^b	34.0 ± 1.41^c
	Final (BU)	178.0 ± 2.83^c	103.5 ± 0.71^a	126.0 ± 1.41^b	120.5 ± 2.12^b	180.5 ± 6.36^c
Physicochemical properties	Amylose (%)	9.64 ± 0.87^a	15.3 ± 0.36^b	14.9 ± 0.36^b	16.5 ± 1.13^b	12.2 ± 1.40^a
	Amylopectin (%)	78.1 ± 0.86^c	71.8 ± 0.36^a	72.2 ± 0.36^a	75.0 ± 1.13^b	77.1 ± 1.39^bc
	Starch (%n)	87.7 ± 0.02^a	87.1±0.04^a	87.1 ± 0.02^a	91.5 ± 0.02^b	89.3 ± 0.06^b
	Ash (%)	0.20 ± 0.01^b	0.20±0.02^b	0.20 ± 0.01^b	0.15 ± 0.02^a	0.65 ± 0.01^c
	Moisture (%)	15.4 ± 0.31^c	14.4 ± 0.02^b	17.5 ± 0.15^d	10.5 ± 0.11^a	13.8 ± 0.17^b

Properties	Sample^ OCS: oxidized cassava starch, MCS: modified cassava starch, Aw: Water activity. L: lightness, a: green chromaticity (-) to red (+), b: blue chromaticity (-) to yellow (+), h: hue angle and C*: chroma.
Properties	Extra	Yucauca	Express	OCS	MCS
Weight loss (g/100 g)	7.4 ± 0.3^c	7.1 ± 0.3^bc	7.2 ± 0.2^bc	6.5 ± 0.3^a	7.0 ± 0.2^b
Height (mm)	27.8 ± 1.2^a	27.0 ± 0.2^a	27.0 ± 1.2^a	31.3 ± 1.8^b	28.6 ± 1.7^a
Specific volume (mL/g)	4.4 ± 0.2^c	4.2 ± 0.1^a	4.2 ± 0.1^a	4.1 ± 0.1^a	4.4 ± 0.2^c
Crumb pores number	72 ± 5.4^d	67 ± 1.6^c	66 ± 1.5^c	35 ± 4.7 ^a	43 ± 2.8^b
A_w	0.96 ± 0.0^a	0.96 ± 0.0^a	0.96 ± 0.0^a	0.96 ± 0.0^a	0.95 ± 0.0^a
Crumb moisture content (%)	67.8 ± 3.4^a	65.0 ± 2.7^a	66.4 ± 2.0ª	66.5 ± 0.5^a	66.4 ± 1.6^a
Crust moisture content (%)	23.2 ± 2.3^a	25.8 ± 1.0^a	25.0 ± 3.3^a	23.2 ± 1.5^a	29.4 ± 2.3^b
L*	66.6 ± 8.5^a	67.1 ± 3.2^a	65.5 ± 4.8^a	67.3 ± 6.3^a	65.6 ± 6.8^a
a*	2.8 ± 0.8^a	3.1 ± 0.3^a	4.1 ± 1.1^a	2.5 ± 1.5^a	3.6 ± 2.7^a
b*	26.7 ± 2.8^a	27.9 ± 0.4^ab	26.6 ± 1.9^a	29.0 ± 2.9^ab	29.9 ± 0.9^b
C*	29.8 ± 2.7^a	28.1 ± 0.4^ab	26. 9 ± 1.8^a	29.2 ± 2.7^ab	30.2 ± 1.1^b
*h	83.9 ± 2.5^a	83.6 ± 0.6^a	81.2 ± 2.8^a	84.8 ± 3.7^a	83.2 ± 4.8^a

Sample^ OCS: oxidized cassava starch, MCS: modified cassava starch.	Hardness (N)	Springiness	Cohesiveness	Chewiness (N)
Extra	12.9 ± 2.0^b	0.77 ± 0.07^b	0.32 ± 0.04^a	3.1 ± 0.6^b
Yucauca	14.2 ± 1.4^b	0.82 ± 0.01^b	0.38 ± 0.02^a	4.3 ± 0.3^c
Express	15.2 ± 1.6^b	0.81 ± 0.01^b	0.38 ± 0.05^a	4.5 ± 0.5^c
OCS	9.6 ± 2.1^a	0.73 ± 0.67^ab	0.34 ± 0.04^a	2.3 ± 0.4^a
MCS	10.0 ± 1.4^a	0.67 ± 0.09^a	0.33 ± 0.04^a	2.3 ± 0.6^a

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[1] *Corresponding author: edrodriguezs@unal.edu.co

Sample^ Moisture values from the fresh gluten-free (GF) cheese dough, To: initial temperature, Tp: peak temperature, and ΔH: enthalpy of the ice melting, OCS: oxidized cassava starch, MCS: modified cassava starch, FW: Freezable water (% of total water);	To (°C)	Tp (°C)	ΔH (J/g)	FW (%)	Moisture (%)
Extra	-5.27 ± 0.01^a	-2.51 ± 0.00^a	60.43 ± 0.21^a	38.69 ± 0.14^a	46.76 ± 0.84^c
Yucauca	-5.44 ± 0.29^a	-2.51 ± 0.26^a	74.60 ± 1.60^c	50.78 ± 1.09^d	43.98 ± 1.45^a
Express	-5.34 ± 0.05^a	-2.52 ± 0.03^a	69.26 ± 1.32^b	46.04 ± 0.87^c	45.02 ± 0.67^ab
OCS	-5.26 ± 0.17^a	-2.44 ± 0.21^a	70.23 ± 0.07^b	45.93 ± 0.05^c	45.78 ± 0.75^bc
MCS	-5.50 ± 0.13^a	-2.37 ± 0.08^a	67.49 ± 1.68^b	43.07 ± 1.07^b	46.92 ± 0.61^c