Cassava ( Manihot utilissima Pohl) starches (‘polvilho azedo’) from four different plants from Brazil were studied in order to determine starch modifications. The chemical composition was not significantly modified by the fermentation step whereas the granular structure was similar to that resulting from short periods of mild acid hydrolysis. Experimental samples were produced by acid or enzymic hydrolysis of industrial native cassava starch on the laboratory scale. Baking tests demonstrated that hydrolysis has to be very limited, and adsorbed carbonic gas and lactic and propionic acids are able to improve the formation of expanded structures.
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Colonna et al. (1988) studied this question.
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