Revolutionizing Sour Starch Production: A Comprehensive Exploration in Southern Brazil

In the dynamic world of sour starch production, particularly in Brazil and Colombia, this study offers a profound investigation into the operations, challenges, and opportunities that define the industry. Focusing on the pivotal region of southern Brazil, where small to medium-sized plants dominate, the research sheds light on the intricacies of root processing, environmental considerations, […]

Improving Cassava sour starch quality in Colombia

Fermented or “sour” starch extracted from cassava is used in Colombia to prepare traditional, gluten-free, cheese breads such as pandeyuca and pandebono. Starch extraction consists of peeling, washing, and grating fresh cassava roots. The pulp is then screened under running water to obtain starch milk or lechada. The starch is then sedimented out and placed […]

Unraveling the Science Behind Pandebono: A Collaborative Exploration

In a collaborative effort involving CIRAD, INRA, and CIAT, a fascinating study was conducted to decipher the physicochemical intricacies behind baking pandebono, a cherished Colombian traditional bread. Harnessing cassava sour starch samples from CIAT, the researchers embarked on a journey to understand the modifications occurring during fermentation and drying, seeking a connection with the starch’s […]

Optimizing Cassava Sour Starch for Enhanced Bread-Making Potential

Cassava sour starch, a staple in Latin American traditional baking, undergoes a unique journey from wet-process extraction to fermentation and sun-drying. This study delves into the intricacies of this process, examining the physicochemical and functional transformations during sun-drying and their correlation with the bread-making potential of the starch. Our objective is to unravel the key […]