Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf (original) (raw)
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Journal of Agriculture and Food Sciences
The optimisation of bread-making process can have a positive impact in ramping up the quality characteristics of cassava-wheat bread to that of whole wheat bread. In this study, a threevariable Box-Behnken design response surface methodology was employed to investigate and optimise independent variables namely cassava flour composition, water content and proofing time in relation to response variables namely dough yield, loaf specific volume and loaf protein of cassava-wheat-composite bread. The data from the experimental design were fitted into second-order regression models and their validity and reliability were confirmed by analysis of variance. Optimal cassava flour composition, water content and proofing time were derived as; 100 g/kg, 589 g/kg and 90 min, respectively. It was revealed that cassava flour composition had the most effect on the quality characteristics of cassava-wheat-composite bread. At constant cassava flour composition, increase in water content and proofin...
Enhancing Composite Cassava Bread Quality - Effect of cassava pre-treatment and baking improvers
2015
Due to unfavourable climatic conditions, the production of wheat in Mozambique is not sufficient to satisfy national food industrial needs and substantial quantities must be imported at high cost. Bread is currently produced basically using wheat flour. Therefore, this thesis examined the partial replacement of wheat flour by cassava-maize flours in the Mozambican bread manufacturing context and looked for ways of improving bread quality at high wheat flour substitution. Mozambican consumers. The consumption pattern, willingness to buy and attributes of the composite breads were also collected. It was concluded that the optimized composite bread with 40% roasted cassava and CMC/DATEM was highly acceptable (score of 7.47 out of 9) and comparable to commercial wheat bread (score of 7.82 out of 9). Instrumental analysis of crust and crumb colour and firmness correlated highly with their perceived sensorial properties of its counterpart. Texture, moisture content and starch retrogradation (recrystallized amylopectin) of optimized composite bread were evaluated during storage up to four days under controlled conditions (23 o C and 50% RH). In addition to the improvers used in the sensory analysis, monoglyceride (MG) was evaluated for its role on the bread quality during storage of those composite breads. DATEM and MG showed a softening effect, while the melting enthalpy was significantly lower in the composite bread with the hydrocolloids and emulsifiers compared to composite bread (without improvers).
African Journal of Food Science and Technology
The ever increasing worldwide cost of wheat flour used in the baking and confectionery industries has necessitated the search for alternative cheaper flour from the locally available crops. Cassava (Manihotesculenta)is one of such crops that have been identified because its flour has great potential to be utilized as a partial substitution of wheat flour. This study investigated the effect of different varieties and flour substitution levels of cassava with wheat flour in baking of wheat-cassava composite bread and bench-marked with attributes of common wheat bread on the market. Three cassava varieties; MH95/0183, MH95/0193 and Selele were used in the wheat-cassava flour blending at different ratios; 95:5, 90:10, 85:15, 80:20, 75:25 and 70:30 whereas the bread from baker's flour was used as the control. Baking was done using Pup-loaf method. The proximate composition of the flour blends and alveograph properties; length (dough extensibility), height (dough strength) and W (Deformation energy) of the dough blends were determined. The specific volume and form ratio of the breads was calculated and the sensory evaluation of bread was carried out using 25 semi-trained panelists. The study found out that the proximate components of the blended breads reduced with increase in cassava substitution for all the cassava varieties. Composite flour with MH95/0183 were found to have better alveograph properties while composite bread with Selele had the highest specific volume and form ratio and sensory properties. Bread made from 5%, 10% and 15% cassava flour didn't have significantly different (P<0.05)sensory properties from the control. The external loaf characteristics were the major factors the panelist used to rate the acceptability of the bread. Results of this study show that cassava flour can be used in the reconstitution of bread so as to reduce costs.
Journal of Food Science and Quality Management (Vol. 12), 2013
A study was conducted to evaluate the proximate value of three brands of bread under different package conditions available on the Ghanaian market. Bread samples were analyzed at the Crops Research Institute laboratory in Kumasi for proximate composition (moisture, carbohydrate, crude protein, crude fat, crude ash and crude fibre) of the freshly baked bread and bread of 10 days storage duration. The treatment was a 3×2 factorial with three replicates. Factor A (bread types-wheat, sugar and butter); and factor B (storage condition-refrigeration and ambient). The proximate analyses showed that the raw material for baking the three bread types was composite flour and there was a significant difference between the bread types with regards to carbohydrates, crude protein, crude fibre and ash contents even though the difference in crude protein level between sugar and butter breads were not significant. There was a significant difference (P˃0.05) in the crude fibre content between wheat and butter bread and ash content between wheat, sugar and butter breads. Wheat bread had the highest ash and moisture contents compared with sugar and butter types but there was no significant difference in moisture content between sugar and wheat.
UKORO, F.O, 2020
The paper determines the chemical composition, physical, microbiological and storage properties of breads prepared from wheat and cassava flour blends incorporated with different bread improvers. Flours were prepared from wheat grains and cassava roots. The cassava flour was used to substitute 10% of wheat flour. Ascorbic acid, guar gum, panok and STK royal bread improvers were incorporated into the wheat and cassava flour blend at 0.5, 1, 2 and 3 % levels, respectively. The data were analyzed using analysis of variance in completely randomized design. The moisture contents increased from 14.08-17.76 % following the incorporation of the improvers. The ash content of the control was 0.56% and varied from 0.92-1.51% for the breads containing the improvers. The incorporation of the improvers significantly (p<0.05) increased the fat contents from 6.04% in the control to 11.05% for the bread containing STK. The protein content of the control was 8.06% and increased to 9.34 and 11.67% for the bread containing panok and STK, respectively. The carbohydrate contents increased from 60.35-66.91% following the incorporation of the improvers. The pH of the fresh dough, fermented dough and bread increased with the level of the improver. Coliform was not detected in the breads. The bacteria counts (2.67 x 10 3) and total mould counts (5.83 x 10 3) of the control were higher than those of the breads containing improvers that varied from 2.07 x 10 4-3.04 x10 2 for the bacteria counts and 2.37 x 10 2-1.13 x 10 3 for the mol counts. The changes in the browning index of the bread crust and crumb for the control and those of the breads containing the improvers were not significantly (p <0.05) different on storage. At the end of the 7th days of storage, the control had mould counts of 58.67cfu/g and total viable count of 105.50 cfu/g. The breads containing the improvers had significantly (p<0.05) lower moulds and total viable counts of 41.67-49.67 and 41.0-59.33, respectively. The freshness of all the breads samples decreased with storage .All the breads containing improvers had higher freshness value than the control at any storage period. All the breads containing the dough improvers had higher microbiological qualities and freshness values than the control during storage.
Physico-chemical changes in breads from bake off technologies during storage
LWT - Food Science and Technology, 2011
Quality of several bread specialties from frozen partially baked breads was assessed to define main quality features. Loss of crust freshness shortly after baking was also determined. Quality parameters that characterize bread crust and crumb were determined by instrumental methods in nine different (regarding to formulation and bake off duration) bread types obtained from frozen partially baked breads. Principal component analysis (PCA) allowed discriminating among bread specialties. Quality parameters that enable the differentiation of wheat bread types were crust mechanical properties together with specific volume, crumb hardness and structure. Crust flaking barely represented a problem in the studied types of bread. Crust mechanical properties were rapidly lost during the first 4 hours after baking and the rate of the process was greatly dependent on the bread type. The force to promote crust fracture underwent increase up to 6 hours after baking and those changes occurred in the Aw range of 0.50-0.74 or moisture content 9-15g/100g.
European Journal of Food Science and Technology, 2015
The use of composite cassava-wheat flour for commercial bread making purposes and consumption of composite cassava-wheat bread are relatively new in Ethiopia. This experiment was conducted to explore the effects of cassava variety, drying methods and blending ratio on chemical compositions and sensory properties of cassava-wheat composite bread. Two levels of cassava verities (Qulle and Kello), two levels of drying methods (sun and oven) and three levels of blending rations (11.12g, 25.00 g and 42.90 g of cassava in 100 g of control wheat flour) were used and the treatments were factorial arranged in complete randomized design with three replications. Blending with Qulle and Kello varieties had reduced crude protein content to 9.18 and 8.84 %, respectively as compared to the protein content (10.05 %) in the control (100% wheat bread). Similarly, the crude fat dropped to 1.18 to 1.12 % from 2.33%, the crude fiber increased to 2.05 and 2.03 % from 1.17 %, the carbohydrate (%) increased to 80.13 and 81.10 from 77.33, the ash increased to 2.21 and 2.10 % relative to 1.82 % in wheat bread. No significant (P>0.05) differences were detected in proximate compositions attributed to the two drying methods. With increase in blending ratio the carbohydrate, the crude fiber and the ash contents increased whereas the protein content decreased significantly (P<0.05). No significant (P>0.05) differences were observed in overall acceptability of the composite breads due to varieties and drying methods. However, as the blending ratio increased the overall acceptability dropped significantly (P<0.05). It could be concluded that the substitution of cassava flour with wheat flour in bread making with substitution level up to 25 g did not adversely affect the quality properties of the bread and produce bread comparable to that produced from wheat flour in terms of proximate composition and sensory acceptability. Further studies are required to investigate the impacts on anti-nutrients and storage period on cassava-wheat composite bread.
2017
The purpose of the research was to evaluate the physical characteristics and sensory of bread from the composite flours of wheat and cassava with optimum fermentation and the proportional water volume. The study was conducted by optimizing the fermentation of the dough and using the proportional water volume. The research was conducted with 4 treatments of composite wheat flour and cassava flour, which were 100: 0, 90:10, 80:20, and 70:30. The bread was then tested for the expansion, hardness, elasticity and sensory acceptance. The results indicated that the higher portion of cassava flour, the lower the expansion of bread. The highest expansion of bread was given by the 100: 0, which was 64.9 mm for 55 min fermentation. The highest hardness of bread was displayed by the 70:30, which was 3482.7 g for 75 min fermentation and 3372 g for 85 min fermentation, whereas, the lowest hardness of bread was shown by the 100:0, was 1355.3 g for 55 min fermentation. Variations of composite flour...
Effect of partial baking, storage and rebaking process on the quality of white pan bread
International Journal of Food Science and Technology, 2006
The effect of par-baking, antimicrobial additive (calcium-propionate) and refrigerator storage on the aging behaviour and quality of white pan bread was evaluated. Breads were par-baked for 10, 15, 20 min at 230°C, with and without Ca-propionate (0.2%), and were stored at refrigerator temperature (4°C) for 7, 14, 21 days, wrapped with two polyethylene bags. After storage, rebaked breads were subject to moisture, baking loss, volume, hydration capacity, softness, total titratable acidity (TTA) and colour analysis. Addition of Ca-propionate significantly decreased crust moisture content, baking loss, specific volume, hydration capacity and softness values of white pan bread, while crumb moisture content, acidity and a colour value significantly increased. Initial baking time of rebaked white pan bread had a significant effect on moisture, specific volume, hydration capacity, softness, TTA and colour of bread. Regarding the crumb softness, 10 min of initial baking time gave the softest white pan bread crumb. The increase in the time of intermediate storage of the par-baked bread leads to a decrease in the quality of the resulting full baked bread, namely a loss in the moisture content, softness and an increase of the baking loss, specific volume. The rebaked white pan bread, which was par-baked for 10 min and stored for 7 and 14 days at refrigerator temperature, gave softer crumb than the control group.
Journal of Food Engineering, 2008
Bread is a basic dietary item dating back to the Neolithic era, which is prepared by baking that is carried out in oven. Control of the production and distribution of bread has been used as a means of exercising political influence over the populace for at least the last two millennia. Several experimental and mathematical models are developed for clear understanding of baking. This article presents a review of published literatures on experimental and mathematical studies on bread baking during the last two decades. Baking technology, evolution of baking ingredients, thermophysical properties of bread as functions of moisture content and baking time are reviewed. Experimental and simulative studies on profiling of temperature, moisture content, pore volume, expansion ratio during baking are also reviewed.