Influence of Malt on Rheological and Baking Properties of Wheat–cassava Composite Flours

Khalil, Amal; Mansour, E. H.; Dawoud, Fathy M

doi:10.1006/fstl.1999.0629

Cited by 69 publications

(43 citation statements)

References 2 publications

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“…However, some panelists still expressed likeness for samples with high level of substitution of cassava flour such as bread from 30% TME 419 at 80 min proofing and 30% TMS 98/1632 bread with sensory mean scores of 2.60 and 2.64 respectively. This observation may be attributed to personal choices as reported by Khalil et al [36] who stated that inclusion of cassava flour into wheat flour up to 30% could still give some desirable physical and sensory characteristics.…”

Section: Softness Of Feelmentioning

confidence: 86%

Production and Evaluation of Bread Made from High Quality Cassava Flour (HQCF) and Wheat Flour Blends

Mo¹,

Michael²,

Ne³

et al. 2017

Agrotechnol

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Bread prepared from blends of high quality cassava flour (HQCF) and wheat flour (WF) was evaluated to determine the suitability of HQCF as a partial replacement for wheat flour. Bread was prepared using ratios of 0: 100, 10:90, 20:80, 30:70, 40:60 and 50:50 HQCF/WF respectively and assessed for their physicochemical, physical and sensory properties. The results showed that bread with higher levels of HQCF had higher moisture and carbohydrates content but lower ash, fat and fibre contents. The moisture content significantly varied from 28.51 to 35.01%. The high moisture content of the HQCF replaced bread samples may be attributed to the higher carbohydrates (starch) which has tendency for water uptake and retention. This is evidenced by the higher loaf weight and loaf density of the HQCF replaced bread samples. However, loaf volume and oven spring were negatively affected by increased incorporation of HQCF in bread, suggesting that the low protein content of HQCF may be responsible. The results of the sensory evaluation revealed that replacement of wheat flour with HQCF beyond 10% negatively affected sensory attributes, supplementation levels between 20-30% were tolerated by the panelists. It is therefore concluded that HQCF can be used as a potential replacement for wheat flour in the baking of bread.

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Section: Softness Of Feelmentioning

confidence: 86%

Production and Evaluation of Bread Made from High Quality Cassava Flour (HQCF) and Wheat Flour Blends

Mo¹,

Michael²,

Ne³

et al. 2017

Agrotechnol

View full text Add to dashboard Cite

show abstract

“…Most of the research conducted on the use of composite flour for bread making. Adeyemi and Idowu, (1990); Dhingra and Jood, (2004); Hsu et al, (2004); Khalil et al, (2000); McWatter et al, (2004) studied the effects of different flour substitutions on bread making quality. Acceptability studies conducted at the Food Research Centre in Khartoum, Sudan, indicated that breads made with composite flour of 70% wheat and 30% sorghum were acceptable (FAO, 1995).…”

Section: Issn: 2319-7706 Volume 7 Number 03 (2018)mentioning

confidence: 99%

Development and Evaluation of Low Gluten Composite Bread from Sorghum Cultivars

Arlene-Christina¹,

Db²,

Rao³

2018

Int.J.Curr.Microbiol.App.Sci

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“…In gluten-free bread making, malt addition decreeses batter viscosities at both proofing temperature and during heating leading to a decrease in bread density and formation of more open crumb thus improved bread volume (Makinen et al, 2013). However an excessive malt addition will result in excessive liquefaction and dextrinization, yielding bread with a wet sticky crumb (Khalil et al, 2000). In an attempt to further improve the textural properties of bread, this study also focused on evaluating the suitability for use of malted amaranth flour in gluten- Onyango et al 81 free baking.…”

Section: Introductionmentioning

confidence: 99%

Effect of heat-moisture-treated cassava starch and amaranth malt on the quality of sorghum-cassava-amaranth bread

Onyango¹,

Mewa²,

Mutahi³

et al. 2013

Afr. J. Food Sci.

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Gluten-free batter and bread was prepared from modified cassava starch, sorghum and amaranth flour. Heat-moisture treatment (80°C, 18, 24 or 30% moisture content, and 8, 16 or 24 h incubation) of cassava starch increased its crystallinity, onset pasting temperature and water absorption index; and decreased its swelling power, water solubility index and peak viscosity. Heat-moisture treated cassava starch was made into batter with sorghum and amaranth in the ratio of 50:40:10. The other ingredients, weighed on flour-weight-basis, were water (75%), sugar (6.7%), fat (2%), salt (1.7%), and amaranth malt at 0, 1 or 2.5%. The interaction effect (that is, starch modification x amaranth malt) significantly (P ≤ 0.05) affected batter consistency. Breads made from heat-moisture treated starch were softer than those containing native starch. The interaction effect (that is, starch modification x amaranth malt) was significant (P ≤ 0.05) only for the texture profile analysis property of cohesiveness. Further investigation of the effect of heat-moisture treatment showed that the interaction effect (that is, moisture content x incubation time) significantly (P ≤ 0.05) affected only the Texture Profile Analysis properties of hardness and chewiness.

show abstract

Influence of Malt on Rheological and Baking Properties of Wheat–cassava Composite Flours

Cited by 69 publications

References 2 publications

Production and Evaluation of Bread Made from High Quality Cassava Flour (HQCF) and Wheat Flour Blends

Production and Evaluation of Bread Made from High Quality Cassava Flour (HQCF) and Wheat Flour Blends

Development and Evaluation of Low Gluten Composite Bread from Sorghum Cultivars

Effect of heat-moisture-treated cassava starch and amaranth malt on the quality of sorghum-cassava-amaranth bread

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