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In this work, the cumulative knowledge about sour cassava starch is presented in relation to its physicochemical characteristics, with the purpose of establishing a relation between the application properties and some structural and chemical characteristics in order to design a model of the modified structure of starch and the most important technical variables. Such approach will help to provide some quality standards for future adequate valorization of sour cassava starch, especially with respect to potential use in gluten\u2010free products. This work showed that a good sour cassava starch is significantly different from low expansion cassava starches with respect to pH, acid factor, swelling power, specific volume, and polymerization degree (intrinsic viscosity). These variables could be related to the maximization of sour cassava starch expansion for a future predictive decision analysis about a high quality sour cassava starch to the baking use.<\/jats:p>","DOI":"10.1002\/star.200900132","type":"journal-article","created":{"date-parts":[[2009,12,22]],"date-time":"2009-12-22T17:12:53Z","timestamp":1261501973000},"page":"716-726","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":36,"title":["Expansion Properties of Sour Cassava Starch (<b><i>Polvilho Azedo<\/i><\/b>): Variables Related to its Practical Application in Bakery"],"prefix":"10.1002","volume":"61","author":[{"given":"Maria Janete Angeloni","family":"Marcon","sequence":"first","affiliation":[]},{"given":"Diego Jacob","family":"Kurtz","sequence":"additional","affiliation":[]},{"given":"Josiane Callegaro","family":"Raguzzoni","sequence":"additional","affiliation":[]},{"given":"Ivonne","family":"Delgadillo","sequence":"additional","affiliation":[]},{"given":"Marcelo","family":"Maraschin","sequence":"additional","affiliation":[]},{"given":"Valdir","family":"Soldi","sequence":"additional","affiliation":[]},{"given":"Val\u00e9ria","family":"Reginatto","sequence":"additional","affiliation":[]},{"given":"Edna Regina","family":"Amante","sequence":"additional","affiliation":[]}],"member":"311","published-online":{"date-parts":[[2009,12,22]]},"reference":[{"key":"e_1_2_1_2_2","first-page":"1079","article-title":"Effect of the Improved Fermentation on Physicochemical Properties and Sensorial Acceptability of Sour cassava starch","volume":"50","author":"Marcon M. 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