Obtenção e avaliação de amidos modificados e pré-gelatinizados para massa resfriada de pão de queijo

Abstract

The objective of this work was to employ a combination of physical and chemical modification to obtain starches resistant to the action of α-amylase present in the egg and assess their application in refrigerated cheese dough bread. In this study native cassava starch was cross-linked with sodium trimetaphosphate (TMFS) at a concentration of 0.5% (db). The cross-linked starch was oxidised with sodium hypochlorite (2,0%), hydrogen peroxide (2,0%) and combinations of hydrogen peroxide with potassium permanganate (0,1%), ferrous sulfate (0,05%) and ozone (1,0 g/h). All oxidations occured for a period of 2 hours at room temperature. The modified starches were gelatinized for 30 minutes at 95°C and spray dried. The susceptibility to hydrolysis by α-amylase present in the egg was evaluated by the iodine method. The carboxyl content and the solubility index and water absorption (ISA and IAA) of pre gelatinized starches were also determined. Cheese dough bread was prepared with pre gelatinized modified starch and stored on cooling (8°C) for sixteen days. The index of tackiness of the dough and physical characteristics of the cheese breads were evaluated. The starches studied exhibited lower susceptibility to enzymatic hydrolysis. During cold storage, the pastas showed a lower rate of tackiness, good consistency and cheese breads exhibited good appearance, however they had lower specific volume and rate of expansion. The results of the study show that the characteristics of the modified starch during the storage period, promoted better product stability.