Comparison of the expansion ability of fermented maize flour and cassava starch during baking

The modifications occurring during the fermentation (at 20 or 35 degrees C) and drying (under the sun or in an oven at 40 degrees C) of maize flour (o gi) and cassava starch along with their expansion ability during baking wer e characterised and compared. A high temperature accelerated the fermentati on but favoured lactic acid synthesis for maize ogi and butyric acid for ca ssava starch. The increase in acidity was higher for maize, but dried maize ogi did not evidence any expansion ability whatever the experimental condi tions, Cassava starch that had been fermented at 20 degrees C then sun-drie d presented the highest expansion ability. It was associated with low paste viscosities and high swelling and solubilisation values. When the fermenta tion was carried out at 35 degrees C, an annealing of cassava starch occurr ed that delayed starch gelatinisation and which could be involved in its lo wer baking expansion ability. (C) 2000 Society of Chemical Industry.