Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf

Shittu, T.A.; Raji, A. O.; Sanni, L.O.

doi:10.1016/j.foodres.2006.10.012

Cited by 228 publications

(237 citation statements)

References 21 publications

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“…The results however are in accordance with the observation by Nwosu et al [16] that bread made with cassava flour tends to retain more moisture than with wheat flour (Table 1) The protein content of the bread sample significantly ranged from 3.02-9.73% with sample B5080 having the least protein content and wheat having the highest. The increase in the level of substitution of cassava flour reduces the protein content of the bread sample as cassava flour do not contain gluten protein which is the protein in wheat flour responsible for dough extensibility and elasticity [17,18]. The high protein content of 100% wheat bread is an indication that wheat is a better source of protein compared to cassava, a non-protein tuber.…”

Section: Results Of Proximate Analysis On the Bread Samplesmentioning

confidence: 99%

“…Cassava tends to absorb more moisture than wheat which could be the reason for the increased loaf weight. Shittu et al [18] reported that loaf weight is affected basically by the quantity of dough baked and amount of moisture and carbon dioxide diffused out of the loaf during baking. The positive effect of the cassava variety is in line with the observation made by Almazan [6] who reported a significant genotypic effect on the cassava wheat composite bread quality especially at high flour composite.…”

Section: Loaf Weightmentioning

confidence: 99%

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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: Results Of Proximate Analysis On the Bread Samplesmentioning

confidence: 99%

Section: Loaf Weightmentioning

confidence: 99%

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

“…Rai et al (2011) and Ballolli et al (2014) also reported a decrease in loaf size with a progressive increase in the proportion of non gluten flour such as maize meal and rice flour and foxtail millet flour respectively. However, loaf weight is basically determined by the quantity of dough baked and the amount of moisture and carbon dioxide diffused out of the loaf during baking (Shittu et al 2007). The control bread had a higher loaf volume whereas the 50% incorporated millet bread showed lower loaf volume.…”

Section: Physical Characteristics Of Breadsmentioning

confidence: 99%

Quality evaluation of little millet (Panicum miliare) incorporated functional bread

2015

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The study was undertaken with the objective of formulating a fiber enriched functional bread by incorporating little millet flour (LMF). Wheat flour (WF) was replaced with LMF at various proportions (10, 30 and 50%) in the bread preparation. The developed breads were evaluated for physical, sensory and nutritional characteristics. The loaf volume, weight, height and specific volume were decreased significantly with increased levels of LMF. The wheat bread (control), 10 and 30 % percent incorporation of LMF did not show significance difference in the sensory scores. Control and bread with 30 % incorporation of LMF were evaluated further for nutritional characteristics. There was an increase in the percentage of micronutrients such as Iron (94%), Zinc (29%), Copper (70%), Phosphorus (28%) and also fiber (19%) which improved the nutritional value of the wheat bread when substituted with LMF. The incorporation of LMF at 30% level in bread can be considered as a functional and nutritional food choice for the management of diet related metabolic disorders.

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“…Crust colour exhibited by a bread loaf depends mainly on the type of flour, the quality and quantity of the ingredients used (Komlenić et al 2010), and also the baking temperature and time (Shittu et al 2007). Browning index (BI) indicates the level of brown colour and was reported as an important parameter of bread quality, related to Maillard reactions (Saricoban and Yilmaz 2010).…”

Section: Quality Of Breadmentioning

confidence: 99%

Wheat bread enriched with organic calcium salts and inulin. A bread quality study

et al. 2015

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The objective of this work was to study quality parameters of enriched wheat bread with calcium citrate (Ca 3 CI 2 ) or lactate (CaLA 2 ) and inulin (In), also to optimize bread formulation. Fermentation time (t f ), specific volume (Vs), browning index of crust (BI) and crumb properties (moisture, alveolus, texture) were studied. Generally, t f and Vs decreased with prebiotic increment. Ca 3 CI 2 did not change Vs at equal inulin quantity, whereas with CaLA 2 smaller breads were obtained (at 6.5 % In). Moisture of crumbs decreased with an increase in Ca 3 CI 2 (at ≤ 6.5 %); while for CaLA 2 was more influenced by the prebiotic. Up to 6.5 % In, the addition of both salts decreased crumb firmness and increased cohesiveness. Using a desirability function, the optimum calcium-prebiotic bread obtained with Ca 3 CI 2 contained 2.40 g/kg Ca and 7.49 % In and with CaLA 2 presented 1.33 g/kg Ca and 4.68 % In. Breads of high-quality with higher calcium and prebiotic quantity were able to obtain with Ca 3 CI 2 .

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Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf

Cited by 228 publications

References 21 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

Quality evaluation of little millet (Panicum miliare) incorporated functional bread

Wheat bread enriched with organic calcium salts and inulin. A bread quality study

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