Effect of chemical modification, drying method, and drying temperature on baking expansion and the physicochemical properties of cassava starch

Cassava starch is a raw material and supporting ingredient of the food industry in Indonesia. However, its direct use as the main ingredient in different bakery products remains limited due to its non-expansion ability during baking. The purpose of this study was to examine the effect of chemical modification, drying technique, and drying temperature on the expansion and physicochemical attributes of cassava starch. This study used a combination of techniques, including lactic acid hydrolysis, esterification, and ethanol addition. Subsequently, the obtained product was filtered and dried using a rotary ultraviolet (UV) dryer or an oven (at 40, 45, 55, 65, or 73 degrees C) according to a variable design. Baking expansion, swelling power, and solubility were determined. The combination of lactic acid hydrolysis and UV drying yielded the best result: swelling power (16.4 g/g), solubility (20.4%), and baking expansion (4.2 g/ml). Practical applications Cassava starch is an important ingredient used in baking. Hydrolysis of this starch by UV breaks down its granules, enhancing its expansion properties involved in baking. The modification of cassava starch through hydrolysis, esterification, and ethanol addition had positive effects on starch's physicochemical properties, including swelling, solubility, and baking expansion. Acid hydrolysis-assisted UV irradiation of starch causes the breakdown of the amylopectin chain, thereby forming an amorphous structure. This study presents the modified cassava starch as an alternative raw material in the bakery industry or other food industries. Modified cassava starch has good baking expansion properties, and it preserves the nutrients; these properties enable it to compete with the commonly used materials.