Influence of Natural Fermentation and Drying Conditions on the Physicochemical Characteristics of Cassava Starch

@inproceedings{Mestres1997InfluenceON,
  title={Influence of Natural Fermentation and Drying Conditions on the Physicochemical Characteristics of Cassava Starch},
  author={C. Palacio Mestres and Xavier Rouau},
  year={1997}
}
The physicochemical characteristics of cassava starches sampled at a pilot plant in Colombia during fermentation and drying processes were determined in relation to their ability for making specific bread-like products that inflate during baking. Nitrogen compounds and non-starch polysaccharides are minor components which were unlikely to be involved in the baking expansion property of fermented cassava starch. Thirty percent of the lactic acid synthesised during the fermentation step was not… CONTINUE READING

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