Native tapioca starch, extracted from cassava roots, is a naturally gluten-free ingredient gaining prominence in the bakery industry. Its unique properties make it ideal for producing gluten-free bread, catering to the increasing demand for such products. The global tapioca starch market was valued at USD 6.5 billion in 2024 and is projected to reach USD 10.8 billion by 2033, growing at a CAGR of 5.1% from 2026 to 2033 .
Understanding Native Tapioca Starch
Native tapioca starch is a fine, white powder known for its neutral taste and excellent thickening and binding properties. In bread-making, it contributes to a soft and chewy texture, making it a preferred choice for gluten-free formulations .
Industrial Bread Production Using Native Tapioca Starch
Ingredients (per 100 kg batch):
60 kg of native tapioca starch
20 kg rice flour
15 kg of potato starch
5 kg psyllium husk
5 kg of sugar
2 kg salt
3 kg instant dry yeast
60 liters warm water (40–45°C)
5 liters of vegetable oil
Production Steps:
Mixing: Combine all dry ingredients in an industrial mixer. Gradually add warm water and oil while mixing at low speed for 5 minutes, then at medium speed for 10 minutes until a homogeneous dough forms.
Fermentation: Transfer the dough to fermentation tanks and let it ferment at 30°C with 85% humidity for 45 minutes.
Shaping: Divide the dough into desired portions and shape them accordingly.
Proofing: Place the shaped dough in a proofing chamber at 35°C and 85% humidity for 30 minutes.
Baking: Bake in a preheated industrial oven at 200°C for 25–30 minutes or until the crust turns golden brown.
Cooling: Allow the bread to cool at room temperature for at least 1 hour before packaging.
Market Insights
The demand for gluten-free bread is on the rise, driven by increasing health consciousness and dietary restrictions. Tapioca starch plays a crucial role in this segment due to its gluten-free nature and functional properties. The Asia-Pacific region, in particular, is witnessing significant growth in tapioca starch consumption, accounting for a substantial share of the global market.
Conclusion
Incorporating native tapioca starch into industrial bread production offers numerous benefits, including catering to the gluten-free market, enhancing bread texture, and meeting clean-label demands. As the market continues to grow, leveraging the functional properties of tapioca starch can provide a competitive edge in the bakery industry.
For high-quality native tapioca starch suitable for industrial applications, consider sourcing from reputable suppliers to ensure consistency and quality in your bread products.
