We are formulating baked products frm cassava which does not contain gluten like is found in wheat. We noticed that we can use modified starches (both physically and chemically modified starches t) to boost sugar fermentation. However the subsequently baked products collapse back indicating poor gas retention. What can we do to ennsure improved gas retention in our products?
Just some ideas: with the help
of oil, or eggs. Or a plate lying
on the bread during baking.
Or by sealing the surface of
the dough.
Regards,
Joachim
Many people are studying the use of mixed yeast-bacterial fermentations for similar purposes, based on systems similar to sourdough bread. Some of the bacteria, notably Weissella and Lactobacillus, produce polysaccharides that help improve the texture of the bread. You might want to consider something along those lines, if your product can tolerate the presence of lactic acid. Of course, it will alter the nature of your product significantly, but not necessarily in a negative way.
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