Fabiola Cornejo

Alpha-Amylase-Modified Cassava Starch in the Presence of Calcium Lactate as a Sour Starch Substitute for Gluten-Free Breadmaking

Sour cassava starch is traditionally produced through spontaneous fermentation and solar drying, processes that induce molecular changes responsible for its high baking expansion but are difficult to standardize. Therefore, this study evaluated a sustainable enzymatic strategy to mimic the functional properties of trad...