Dough rheology and loaf quality of wheat-cassava bread using different cassava varieties and wheat substitution levels

Chisenga, Shadrack Mubanga; Workneh, Tilahun Seyoum; Bultosa, Geremew; Alimi, Adel M.; Siwela, Muthulisi

doi:10.1016/j.fbio.2020.100529

Cited by 20 publications

(17 citation statements)

References 53 publications

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“…Thus, the longer gluten network formation time resulted in a longer dough development time. Meanwhile, the lower gluten content decreased the stability of the gluten network and resulted in the higher tolerance index of dough and shorter dough stability time [ 40 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles

Zhou

et al. 2022

Foods

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Effects of ginkgo biloba powder (GBP) on the chemical, physicochemical properties and quality of dough and fresh wet noodles were investigated. Lower contents of gluten and starch, and higher contents of fibre, amylose and flavonoids in GBP than wheat flour, were detected. Water absorption of dough increased and the development time and stability time of dough were decreased with GBP addition. Meanwhile, the pasting properties results showed that the addition of GBP reduced the aging degree of starch and improved the thermal stability of dough. Scanning electron microscopy results showed that addition of GBP smoothed the surface of raw noodles while increasing the hole size of the cooked noodles. With increased GBP addition (0%~40%), the chewiness and extensibility of the fresh wet noodles increased significantly (p < 0.05), and the sensory scores changed, ascending from 0%~20% substitution, and then descending from 20%~40% substitution. The digestibility and estimated glycemic index (eGI) values of the GBP fresh wet noodles decreased significantly (p < 0.05). In general, 20% GBP addition could improve the chewiness, extensibility, taste and nutrition of fresh wet noodles, and decrease the digestibility and eGI values of noodles. Thus, GBP has potential for application in the noodle industry.

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Section: Resultsmentioning

confidence: 99%

Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles

Zhou

et al. 2022

Foods

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“…Cassava roots are processed into unfermented flour as described by Chisenga et al [9]. The harvested fresh cassava is sorted to select healthy and marketable roots which are cleaned to remove soil and debris.…”

Section: Processing Of Cassava Flourmentioning

confidence: 99%

“…The extracted starch is a biopolymer of two major polysaccharides, namely amylose and amylopectin. The amylose is the principal molecule for classifying starches into waxy, semi-waxy, normal/regular and high amylose types when amylose content is 0-2, 3-15, 16-35, and > 35% of the total starch, respectively [54]. Waxy cassava varieties containing zero amylose content by weight was reported [55].…”

Section: Amylose Contentmentioning

confidence: 99%

Primary Quality Control Parameters of Cassava Raw Materials

Chisenga¹

2021

Cassava - Biology, Production, and Use

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Fresh cassava roots are transformed into shelf stable raw materials (flours and extracted starches). Chemical composition (moisture, protein, lipid, fibre and amylose content, cyanide contents), dry matter, starch extraction yields, particle size distribution and whiteness index are some of the quality characteristic requirements for selection of varieties in breeding programs, and raw materials for industrial processes. Starch yields ranges 20–35%, and vary with genotype. The crude protein (1–2%) and crude fat (∼1%) are considered minor components of cassava and are indicative of the poor nutritional quality. The cumulative of particles passing finer than sieve (D90) is commonly selected for industrial applications because it yields a large proportion of flour in the range 90–96% finer particle than sieve size. The amylose is the main genetic trait for categorising starches into waxy, semi-waxy, normal/regular and high amylose types when amylose content is 0–2, 3–15, 16–35, and > 35% of the total starch, respectively. Additionally, amylose is basic criteria for blending flours of different botanical sources. Cassava varieties are classified as sweet and bitter varieties when cyanide values are in the range 15–50 and 50–400 ppm, respectively. The a* (redness-greenness) and b* (yellowish) are considered as impurities in white fleshed cassava.

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“…This reduces national resources allocated to food production and, in some cases, increases public debt (Abass et al., 2016 ). As a result, many efforts emphasize the use of composite flour from indigenous crops such as roots, tubers, cereals, and legumes to partly replace wheat flour to develop nutritionally rich functional foods (Benayad et al., 2021 ; Chisenga et al., 2020 ; Dudu et al., 2020 ; Kotsiou et al., 2022 ; Nyembwe et al., 2018 ; Ribotta et al., 2004 ; Shittu et al., 2007 ).…”

Section: Introductionmentioning

confidence: 99%

“…Partial replacement of wheat flour by flour from other crops, without adversely influencing the consumers' acceptability, will be a welcome development for food producers who cannot afford ingredients for gluten‐free bread production. The production of composite flours using various crops for confectionary and bakery products has been presented in many studies, among which are wheat‐legume composite flours (Benayad et al., 2021 ; Serventi et al., 2018 ) and wheat‐root/tuber crops composite flours (Amandikwa et al., 2015 ; Chisenga et al., 2020 ; Jensen et al., 2015 ). However, the impact of unripe plantain flour and soy flour, alone and in combination on the composite bread quality is ambiguous.…”

Section: Introductionmentioning

confidence: 99%

Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour

Udomkun

Masso

Swennen

et al. 2022

Food Science & Nutrition

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Dough rheology and loaf quality of wheat-cassava bread using different cassava varieties and wheat substitution levels

Cited by 20 publications

References 53 publications

Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles

Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles

Primary Quality Control Parameters of Cassava Raw Materials

Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour

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