Abstract
Research for this study involved an examination of the effects of a modified cassava starch substitution on the baking quality of rice bread. Starch substitutions used native cassava starch (NS), phosphate cross-linked cassava starch subsequently treated with α-amylase (PAS), and acetylated phosphate cross-linked cassava starch subsequently treated with α-amylase (APAS). Substitutions with rice flour were non-gelatinized or gelatinized. The substitution of 20% non-gelatinized cassava starch decreased the specific loaf volume slightly but did not affect the physical properties of rice bread. On the other hand, the substitution of 20% gelatinized cassava starch (G) increased the specific loaf volume, especially because of the substitution with APAS (G). Crumb pores became smaller based on substitutions with NS (G) and PAS (G), but bread with the APAS (G) substitution showed a tendency towards larger pores. Bread containing the gelatinized cassava starch substitution contained much more maltose, which influenced crumb hardening during storage. Thus, using a new gelatinized cassava starch substitute was suggested to the improve the texture of rice bread.
