Can cassava improve the quality of gluten free breads?

Sigüenza-Andrés, Teresa; Gallego, Cristina

doi:10.1016/j.lwt.2021.111923

Cited by 21 publications

(21 citation statements)

References 35 publications

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“…No correlation has been found between the pasting properties of the flours and the WAI, although it is common to find this relationship between the cold water absorption capacity and the rheology of the dough. This agrees with Siguenza-Andres et al (2021) who detected a correlation between WBC and the rheology of gluten-free doughs, but also did not observe a correlation between WAI and pasting properties. This may be due to the differences in the analysis conditions, as in the RVA the hydration of the samples is much higher and heating process is faster and shorter.…”

Section: Pasting Behavioursupporting

confidence: 92%

“…This agrees with Siguenza‐Andres et al . (2021) who detected a correlation between WBC and the rheology of gluten‐free doughs, but also did not observe a correlation between WAI and pasting properties. This may be due to the differences in the analysis conditions, as in the RVA the hydration of the samples is much higher and heating process is faster and shorter.…”

Section: Resultsmentioning

confidence: 96%

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Effects of particle size in wasted bread flour properties

Guerra‐Oliveira

Fernández-Peláez

Gallego

2022

Int J of Food Sci Tech

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Bread is wasted at different stages in the food value chain, mainly in industry and retail markets. Wasted bread can be milled into flour to be used in the elaboration of other food products. Milling can generate flours with different particle sizes that influence their properties. This study analysed the effect of particle size (200, 500 and 1000 μm) on the hydration, pasting and gel properties of flours elaborated with four different stale breads. Bread flours show a higher cold water absorption capacity and a lower oil absorption capacity than wheat flour. No differences in water absorption properties after heating were observed. The viscosity curves of bread flours presented lower values than wheat flour curves, and the gels obtained were weaker. Bread flour properties were not influenced by different particle sizes. Therefore, a less aggressive milling, with a lower energy cost, can generates flours with properties similar to finer flours.

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Section: Pasting Behavioursupporting

confidence: 92%

Section: Resultsmentioning

confidence: 96%

Effects of particle size in wasted bread flour properties

Guerra‐Oliveira

Fernández-Peláez

Gallego

2022

Int J of Food Sci Tech

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“…6,7 The low protein content of cassava roots allows flours and starches to be used in the formulation of gluten-free bread to improve baking characteristics such as the specific volume, color and crumb structure and texture. [8][9][10][11] A natural modification of cassava starch, after anaerobic fermentation for 15 to 30 days and exposure to ultraviolet light through sun-drying, is traditional in South America. 12 If the fermented starch is not sun-dried, no expansion properties are acquired after processing.…”

Section: Introductionmentioning

confidence: 99%

Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development

et al. 2022

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“…One of the efforts to increase food diversification is by developing the technology of modified cassava flour (MOCAF) made from cassava. MOCAF is an alternative cassava flour to replace wheat flour [1]. MOCAF is distinct from the common cassava flour, especially regarding the viscosity degree, gelling ability, rehydration power, and better solubility [2].…”

Section: Introductionmentioning

confidence: 99%

Convolutional Neural Network to Detect the Optimal Water Content of Cassava Chips During the Drying Process

Hendrawan¹,

Rohmatulloh²,

Ilmi³

et al. 2022

Int. J. Adv. Sci. Eng. Inf. Technol.

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Cassava chips are used as raw materials to manufacture modified cassava flour. To produce high-quality modified cassava flour, a drying process for cassava chips is required to produce optimal water content in the range of 15-18% wb. This study aims to detect the optimal water content of cassava chips during the drying process in a hybrid hot-air tray dryer with computer vision using a convolutional neural network. Three categories of cassava chips' water content during the drying process are wet (water content of 55-70% wb), semi-dry (20-40% wb), and optimal dry (15-18% wb). In this study, the performance of four types of the pre-trained convolutional neural network, i.e., AlexNet, GoogLeNet, ResNet-50, and SqueezeNet, were compared by using different optimizers (SGDm, Adam, and RMSProp) and different learning rate values, 0.00005 and 0.0001, resulting in 24 types of experimental design. The results showed 12 convolutional neural network models with perfect validation accuracy. AlexNet with the SGDm optimizer and learning rate of 0.00005 was determined as the best model because of its stable training iteration process that experienced no fluctuations, perfect validation accuracy, specifically 100%, as well as perfect testing accuracy was 100%, and fastest training and validation process time, notably 32 minutes. This best convolutional neural network model will later be used to develop a rapid, realtime, and accurate hybrid hot-air tray dryer with computer vision to maintain cassava chip products with optimal water content.

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Can cassava improve the quality of gluten free breads?

Cited by 21 publications

References 35 publications

Effects of particle size in wasted bread flour properties

Effects of particle size in wasted bread flour properties

Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development

Convolutional Neural Network to Detect the Optimal Water Content of Cassava Chips During the Drying Process

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