A simplified method for determination of the sour cassava starch expansion property

Sour cassava starch (polvilho azedo) is a chemically and enzymatically modified starch. It is used in traditional products in bread-making because of its expansion property, which forms a light, alveolar structure and dismisses the use of any chemical or biological ferment. The present work was performed with the objective of suggest some easy assay procedures to predict sour cassava starch expansion property. The relation between native cassava starches and sour cassava starch produced in laboratory was studied. An inquiry on local bakers’ choice of polvilho azedo led to some trade marks; the polvilho azedo of these trade marks were also studied in this work. Acid factor, pH, specific volume, swelling power and intrinsic viscosity were related to the expansion property, which showed a good co-relation. Acid factor, pH and weight loss are easy assay procedures, accessible for small industries and bakeries.