Food Product Design
“Medium flours, such as sorghum or brown rice, and heavy flours, such as quinoa, millet or a nut meal, result in a dense product, often darker in color, and with less rise, and that’s where tapioca starch or potato starch would be added to provide some lightness,” say Carter Foss, Technical Sales Director, American Key Food Products. “Flours and starches from such grains or cereals also typically impart flavor characteristics inherent to them and may oftentimes necessitate masking these flavors.”
Premium cassava flour adds nutrients as well as texture improvement. It has 7 grams of fiber per 100 grams, and its bland taste makes it suitable for use in large proportions in a variety of applications. “Traditional gluten-free baked goods are notorious for their short shelf life and tendency to dry out quickly. Premium cassava flour is a shelf-life extender and helps retain moisture in cookies,” says Foss. As a result, use of cassava flour allows for gums to be reduced.
This cassava flour functions similarly to cake flour. Because cassava flour absorbs more water than wheat flour, Foss recommends starting with 15% to 25% less flour. “If someone is looking for a particular texture, such as a shortcrust cookie, then they would want to add another starch, such as potato and/or tapioca or rice flour,” he says.