Can cassava improve the quality of gluten free breads?

The effect of incorporating different forms cassava (flour, native and sour starch) on the quality gluten-free breads was evaluated. Ten or 20% a maize starch/rice flour mixture replaced by these products. Pasting hydration properties mixtures were analysed. rheology doughs obtained also studied. produced evaluated for specific volume, weight loss, texture, sensory characteristics. did not change with addition starch, but increased G? G? values. These changes are more related to cold than pasting mixes. percent products incorporation improved bread increasing their volume. However, this increase smaller when added. in reduced volume significantly. Breads starch softer after 7 days storage control bread. Furthermore, crumbs cohesive less dry mouth, especially starch. Cassava starches and, lesser extent, flours can help improve breads.