Rheological, Baking and Sensory Characteristics of Bread from Wheat-Cassava Composite Dough

Manano, John and Ogwok, Patrick and Byarugaba-Bazirake, George William and Mugampoza, Ediriisa (2021) Rheological, Baking and Sensory Characteristics of Bread from Wheat-Cassava Composite Dough. Journal of Food Research, 10 (5). pp. 18-35. ISSN 1927-0887

[thumbnail of index.php/jfr/article/view/0/45966] Text
index.php/jfr/article/view/0/45966 - Published Version

Download (15kB)

Abstract

Uganda produces cassava, which has potential as a raw material for agro-industry. In this study, wheat flour was blended with high quality cassava flour in the ratios 100:0, 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60 and the composite dough used to prepare bread. The doughs were subjected to rheological analysis using mixolab, consistograph and alveograph. Bread physical properties were measured and sensory qualities evaluated to correlate rheological characteristics of flour/dough with bread quality. Inclusion of cassava flour in the composite dough negatively affected the quality of the composite bread compared to the control. Bread volume (631.0 to 516.7 cm3) decreased, specific volume (2.065 to 1.574 cm3/g) decreased, bread density (0.49 to 0.63 g/cm3) increased. Mean scores for sensory quality parameters reduced: crust colour (6.88 to 4.63), taste (7.13 to 4.25), crumb texture (6.5 to 4.63) and overall acceptability (8.13 to 4.5). Bread quality was positively correlated with mixolab parameters protein weakening (C2), dough stability and dough development time (DDT); alveograph parameters tenacity (P) and deformation energy (W); and consistograph parameter maximum pressure (PrMax). Results showed that bread of acceptable quality can be processed using wheat composite containing 20 % cassava flour. Rheological properties can be used to assess suitability of flour for bread making.

Item Type: Article
Subjects: Open Archive Press > Agricultural and Food Science
Depositing User: Unnamed user with email support@openarchivepress.com
Date Deposited: 03 Jun 2023 06:22
Last Modified: 20 Mar 2024 04:49
URI: http://library.2pressrelease.co.in/id/eprint/1387

Actions (login required)

View Item
View Item