Modified starches or stabilizers in preparation of cheese bread

Ciência Rural

Letícia Dias Dos Anjos¹  Joelma Pereira¹  Elizandra Milagre Couto¹  Marcelo Angelo Cirillo¹ 

关键词: modified starch;    cheese bread;    physicochemical analyzes;    amido modificado;    pão de queijo;    análises físico-químicas;   

DOI  :  10.1590/0103-8478cr20131133

来源: SciELO

【 摘 要 】

Cheese bread is a Brazilian product which originated in Minas Gerais and which is highly consumed. In industrial production, there is increasing use of additives which enrich and enhance the physical of this product, adding value in the eyes of the consumer. Thus, the purpose of this paper was to study the effect of addition of modified starch and stabilizers on the physical-chemical of cheese bread. For this reason, measures taken so moisture, pH and acidity, volume, density, coefficient of expansion, and compression resistance (texturometer) Results show that the stabilizers used improve these characteristics in the cheese bread, showing better physicochemical characteristics.

【 授权许可】

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