Evaluation of the Functional and Nutritional Properties of Alpha-Amylase-Modified Cassava Starch in Breadmaking

Few strategies have been developed to mimic and control the supramolecular degradations induced by spontaneous fermentation in sour cassava starch, which are partly responsible for its characteristic expansion capacity in breadmaking, and their effectiveness has remained limited. In this context, the objective of this study was to evaluate the effect of adding α-amylase on the functional and nutritional properties of cassava starch used in breadmaking. Cassava starch from the INIAP 651 variety was modified with different α-amylase dosages (0, 2, 4, 6, 8, and 9 U/g α-amylase for 20 min), followed by hydration and pre-gelatinization before baking. Determinations of the specific volume of the bread (SV), dough characterization by Mixolab, pasting properties using a rheometer, and nutritional properties were performed. The treatment with 6 U/g α-amylase showed the best functional properties, achieving the highest SV (4.28 mL/g), C3 (1.67 Nm), C4 (1.11 Nm), and peak viscosity (6550 mPa·s), as well as the lowest setback (1526 mPa·s). In contrast, the treatment with 9 U/g α-amylase exhibited the most favorable nutritional profile, with the lowest estimated glycemic index (51.25) and rapidly digestible starch (15.85 g/100 g). These results confirm that controlled α-amylase dosing modulates cassava starch functionality for breadmaking and glycemic control.