Infl uence of yuca starch and corn starch in the sensory characteristics of the bread made with millet (Panicummiliaceum) and wheat fl our (Triticumvulgare)

Abstract

Bread prepared with low gluten content and with better organo-leptic properties can be obtained by the incorporation of binding agents into the dough such as the starches, which imitate some functions of the wheat gluten. Considering the above, the aim of this study was to evaluate the infl uence of yuca starch and corn starch in the sensory characteristics of bread made with millet and wheat fl our. For the preparation of this bread, three different formulations were taken into account where there were a control sample (100% wheat fl our), a yuca starch sample (55% wheat fl our, 40% millet fl our and 5% yuca starch ), and a sample of corn starch (55% wheat fl our, 40% millet fl our, and 5% corn starch). Following this, it was applied a descriptive sensory test with a panel of eight semi-trained tasters, where it was determined that the bread sample made with wheat fl our, millet fl our and yuca starch, was the sample that had greater overall rating and therefore it was the one that had greater similarity to the control sample