Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough

Abstract

Cassava utilization in the form of cassava-wheat bread is increasing in Africa. However, information on stickiness properties of dough handling under normal and frozen conditions is limited. In view of this the gluten contents and water absorption of doughs, and stickiness of unleavened, leavened and leavened-frozen doughs processed from 0 to 30 % cassava flour substitution level (CFSL) as compared to wheat flour were determined. The gluten contents of flour blends (6.88–13.00 %) decreased significantly (p < 0.05) with increasing CFSL. Water absorption capacity (WAC) was ranged from 59.57–61.70 % and showed positive correlation with gluten contents (r = 0.595, p < 0.05). Cassava variety (CV) and CFSL had significant p < 0.05) influence on stickiness of unleavened (34.14–122.17 g), leavened (13.53–83.94 g) and leavened frozen (126.88–146.82 g) dough. Irrespective of CV and CFSL, frozen dough had the highest stickiness. Gluten content and WAC had significant (p < 0.01) negative influence on stickiness in unleavened (r = -0.445 and -0.437, respectively) and leavened (r = -0.457 and -0.434, respectively) doughs. The variation in stickiness was influenced by gluten contents and CFSL. The unfrozen dough and frozen dough exhibited higher stickiness in lower and higher gluten content flour blends, respectively.

Substitution of cassava, wheat and carrot on wet noodles to support local food

“…In people with celiac disease, the interaction between a gluten-containing diet and the immune system in the intestine can cause diarrhoea, steatorrhea, weight loss due to mal-absorption, anaemia, osteoporosis, herpetiormic dermatitis, neurological symptoms, dental enamel hypoplasia [4]. Substitution of cassava and wheat has been carried out on bread [5][6] and biscuits [7]. Therefore, the development of local raw materials for the production of flour substitutes for wheat flour and noodles is very important to continue to be carried out to support the increasing demand for flour and domestic noodle products.…”