ABSTRACT
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 structural and retrogradation properties. The results were compared with those of sour cassava starch (polvilho azedo-PA), native cassava starch (N) and oxidized cassava starch (O). Moreover, cheese breads were prepared with these mixtures and evaluated during storage. The ternary mixture N + O + GG showed superior freeze-thaw stability (syneresis of 4.9, 7.8 and 11.0% in 1st, 2nd and 3rd cycles, respectively); the low retrogradation of this sample was confirmed both by DSC and FTIR analyses. The sample N + O + GG had a high expansion (> 10 mL/g) and the cheese breads developed with this mixture had a slower staling. Our results confirmed that the mixture N + O + GG can improve formulations of gluten-free baked foods.
