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Cassava Flour - Gelatinized

Cassava flour contains fiber, sugars, and smaller quantities of lipids and other components. It exhibits properties different from those of cassava starch, which cooks to a more cohesive paste. The gelatinization characteristics of starch and flour, extracted from selected cassava cultivars, were examined. The peak viscosity of flour was generally lower than that of starch, although more stable. Swelling volumes were also correspondingly lower. The gelatinization temperature of flour, whether ascertained by differential scanning calorimetry or viscography, was consistently several degrees higher than that of starch.

Product use: thickener, roasting, baking, frying

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Botanical Name
Origin Countries
Pack Size
Shipping / Storage
Product Shelf Life
Category
Manihot esculenta
Brazil
25 kgs Kraft Paper Bag, 1000 kgs Super Sacks
Dry / Ambient
Months: 24
Flours Grains Lentils & Beans

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