Resumo

MILDE, Laura B.; GONZALEZ, Karina G.; VALLE URBINA, Carolina  e  RYBAK, Alexis. Pan de Fécula de Mandioca con Leche. Comportamiento Físico al Adicionar un Emulsionante: Cassava Starch Bread With Milk. Physical Behavior Upon Ading an Emulsifier. Rev. cienc. tecnol. [online]. 2009, n.11, pp.04-08. ISSN 1851-7587.

The effect of monoglyceride addition to a bakery product based on cassava starch with addition of milk (protein additive) was studied, analysing its physical properties. Two types of bread with cassava starch, corn flour and other additives were prepared, adding Monoglyceride to one of them. In addition, textural properties (elasticity, firmness and recovery of firmness), the specific volume and the percentage of weight loss were measured, in order to establish if these parameters were influenced by the use of such emulsifier. No significant differences were observed in most of the properties tested, except in the recovery of firmness. It was concluded that the emulsifier did not improve the evaluated product characteristics its use being unnecessary. Its use means an increase in the cost of the bread and represents an artificial aggregate not recommended in the diet of people with intestinal disorders, like celiacs.

Palavras-chave : Monoglyceride; Bakery products; Cassava starch; Physical properties; Celiacs.

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