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

Carbohydrate Polymers

Volumn 98, Issue 1, 2013, Pages 1137-1146

  Alvarado, Pedro Maldonado ^a   Grosmaire, Lidwine ^a,b   Dufour, Dominique ^a,c,d   Toro, Andrés Giraldo ^a,d   Sánchez, Teresa ^d   Calle, Fernando ^d   Santander, Martín Alonso Moreno ^e   Ceballos, Hernán ^d   Delarbre, Jean Louis ^a,b   Tran, Thierry ^a,f,g  

^a CIRAD   (France)

^b UNIV MONTPELLIER   (France)

^c UMR QUALISUD   (France)

^d INTERNATIONAL CENTER FOR TROPICAL AGRICULTURE CIAT   (Colombia)

^e UNIVERSIDAD DEL VALLE   (Colombia)

^f IRRI   (Thailand)

^g KASETSART UNIVERSITY   (Thailand)

Author keywords

Breadmaking; Gluten free; Loaf expansion; Modified starch; UV irradiation

Indexed keywords

BREADMAKING; CLONING; CYCLODEXTRINS; EXPANSION; FERMENTATION; GRANULATION; IRRADIATION; STARCH; VISCOSITY;

AMYLOSE CONTENT; GLUTEN-FREE; GRANULE STRUCTURE; INTRINSIC VISCOSITY; MODIFIED STARCHES; PEAK VISCOSITIES; POST-HARVEST TREATMENTS; UV IRRADIATION;

PLANTS (BOTANY);

MANIHOT ESCULENTA;

AMYLOSE; STARCH;

ALTITUDE; ARTICLE; BREAD; BREADMAKING; CHEMISTRY; DESICCATION; FERMENTATION; GENETICS; GENOTYPE; GLUTEN-FREE; LOAF EXPANSION; MANIHOT; METABOLISM; MODIFIED STARCH; SUNLIGHT; TEMPERATURE; ULTRAVIOLET IRRADIATION; VISCOSITY;

BREADMAKING; GLUTEN-FREE; LOAF EXPANSION; MODIFIED STARCH; UV IRRADIATION;

ALTITUDE; AMYLOSE; BREAD; DESICCATION; FERMENTATION; GENOTYPE; MANIHOT; STARCH; SUNLIGHT; TEMPERATURE; VISCOSITY;

EID: 84880982940     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.07.012     Document Type: Article

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