Brazilian cheese bread rolls from fermented and native waxy maize starch

ABSTRACT Brazilian cheese bread (CB) rolls are gluten-free bread made from sour cassava starch. They are soft in the center and have crispy crust, reminding of the extruded structure. Although native waxy maize starch (WMS) has higher technologic quality, it has not been used in CB rolls; therefore, this study aimed to investigate the use of WMS and the backslopping fermentation process plus sun drying in WMS to replace sour cassava starch (0, 25%, 75%, and 100%) and the effects on dough development, color, and textural properties. Data were analyzed using variance and Tukey test (p ≤ 0.05%), and the results were set against a commercial product from cassava starch. The better formulation was characterized by proximal composition, sensorial acceptance, and willingness to buy, and data were presented as means and standard deviation. The different statistic parameters included color to redness coordinate, baking expansion capacity, specific volume, hardness, fracturability, and chewiness. The best formulation had 100% of sundried WMS and was microbiologically safe. The proximal composition had lower values than that obtained from the Brazilian Food Database. The product was considered satisfactory as it had a score of more than 7.79 to texture, appearance, and flavor with higher willingness to buy (92.5%). The backslopping fermentation plus SWMS was considered a potential replacement for sour cassava starch.

摘要：巴西芝士面包（CB）餐包是以发酵木薯淀粉制成的无麸质面包，内部质地柔软、外壳酥脆，结构类似挤压成型制品。尽管天然蜡质玉米淀粉（WMS）具备更优异的工艺性能，但目前尚未被应用于CB餐包的制作中。为此，本研究旨在探究以蜡质玉米淀粉（WMS）结合续种发酵工艺（backslopping fermentation）与日晒干燥处理，以0%、25%、75%、100%的替代比例取代发酵木薯淀粉的可行性，并分析其对面团成型特性、色泽及质构特性的影响。实验数据采用方差分析与Tukey多重比较检验（p≤0.05）进行统计分析，并以市售木薯淀粉基产品作为对照。对最优配方开展了常规营养组成分析、感官接受度与购买意愿评估，数据以平均值±标准差的形式呈现。本次研究涉及的统计参数包括红度坐标、焙烤膨胀率、比体积、硬度、断裂强度与咀嚼性。结果显示，采用100%日晒干燥蜡质玉米淀粉的最优配方微生物安全性达标，其常规营养组成数值低于巴西食品数据库的参考值。该产品的感官表现优异：质地、外观与风味的得分均高于7.79，购买意愿达92.5%，整体满意度良好。研究表明，经续种发酵结合日晒干燥处理的蜡质玉米淀粉，可作为发酵木薯淀粉的潜在替代原料。