LAUSR

Gluten-free (GF) cheese bread is very popular in some countries of South America (Colombia and Brazil) and is marketed in United States, England, Otaly, Portugal, Spain, Argentina and Paraguay (Rodriguez-Sandoval et al., 2014; Silva et al., 2017). GF cheese bread is made by mixing cheese with modified cassava starch, water or milk, salt, sugar and fat. This product is not undergone yeast fermentation before baking, and it is baked immediately once the dough is made. Ots rise while baking does not imply a protein-gluten network or the production of carbon dioxide by yeast (Rodriguez-Sandoval et al., 2014). The dough expansion of the GF cheese bread while baking involves the formation of a foam structure with separate gas cells within a sponge structure with interconnected (Bertolini et al., 2001). Thus, this GF product has a spongy texture and low density. The shelf-life of GF cheese bread is short (less than 3 days) due to its physical and sensory properties, especially its rapid increase in hardness (López-Tenorio et al., 2015).