Quality attributes of breads from high quality cassava flour improved with wet gluten
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Date
2020
Journal Title
Journal ISSN
Volume Title
Publisher
Journal of Food Science (Food Chemistry)
Abstract
This study investigated the physical, chemical, and sensory attributes of breads produced from preheated
high-quality cassava flour (PCF) and its composite with wheat flour (CWF). Wet gluten was added to the PCF and
CWF for production of bread, while bread from wheat served as the control. Flour functionality was determined prior to
bread production. The moisture contents of the flour samples were in the range of 12.80 to 14.21%, and PCF exhibited
water absorption capacity (1.12 mL/g) comparable to that of wheat flour (WF) (1.10 mL/g). There were significant
(P < 0.05) differences in color characteristics, except in L∗ values and breads produced from WF and CWF were similar
in specific volume (3.85 to 4.21 mL/g) and firmness (2.04 to 2.64 N). Breads from WF and CWF exhibited similar
crumb microstructure, though gas bubbles in the sample from PCF appeared less developed. Wheat bread had significantly (P < 0.05) higher calorie, crude protein and crude fat, but lower crude fiber, ash, and carbohydrate compared to other bread samples. Sensory evaluation showed that bread from PCF was not significantly different from 100% wheat bread in crust color, texture, and overall acceptability but was impaired in flavor. The study revealed the feasibility of bread baking from preheated cassava flour with added gluten extract. The bread produced had some quality attributes comparable to that of wheat bread
Description
Keywords
cassava bread, chemical, gluten, physical, sensory