Cereal Chem 54:1096 - 1107.  |  VIEW ARTICLE
Characterization of Starches from Various Tubers and Their Use in Bread-Baking.

C. F. Ciacco and B. L. D'Appolonia. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

Physicocohemical properties of starches isolated from yam (Dioscorea alata), cassava (Manihot utilissima), and arrowroot (Maranta arundinacea) were investigated in an attempt to relate these parameters to the performance of such starches in bread-baking. Molecular weight of the amylose triacetate isolated from the different starches ranged from 195,000 to 260,000, whereas intrinsic viscosity of the amylose and amylopectin ranged from 1.87 to 3.13, and from 1.55 to 2.35, respectively. Differences between the tuber starches were noted in pasting properties with the cassava starch having the lowest initial pasting temperature (49.0 C) and yam starch the highest value 73.5 C). Differences were noted in the water-binding capacity, intrinsic viscosity, absolute density, and amylose content of the tuber starches. Farinograms of starch-gluten-water-soluble blends indicated shorter dough-development time and stability with the use of cassava and arrowroot starch than with yam starch. Bread baked from the blends showed that the cassava and arrowroot produced a yellow and a very gummy crumb. Amylograms of the freeze-dried bread crumb indicated that the cassava and arrowroot are gelatinized to a much greater extent during bread-baking than wheat or yam starch. The results suggest the importance of the pasting properties of the tuber starches when used in composite flours for bread-baking.