Rheological, Baking and Sensory Characteristics of Bread from Wheat-Cassava Composite Dough

Abstract

Uganda produces cassava, which has potential as a raw material for agro-industry. In this study, wheat flour was blended with high quality cassava flour in the ratios 100:0, 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60 and the composite dough used to prepare bread. The doughs were subjected to rheological analysis using mixolab, consistograph and alveograph. Bread physical properties were measured and sensory qualities evaluated to correlate rheological characteristics of flour/dough with bread quality. Inclusion of cassava flour in the composite dough negatively affected the quality of the composite bread compared to the control. Bread volume (631.0 to 516.7 cm3) decreased, specific volume (2.065 to 1.574 cm3/g) decreased, bread density (0.49 to 0.63 g/cm3) increased. Mean scores for sensory quality parameters reduced: crust colour (6.88 to 4.63), taste (7.13 to 4.25), crumb texture (6.5 to 4.63) and overall acceptability (8.13 to 4.5). Bread quality was positively correlated with mixolab parameters protein weakening (C2), dough stability and dough development time (DDT); alveograph parameters tenacity (P) and deformation energy (W); and consistograph parameter maximum pressure (PrMax). Results showed that bread of acceptable quality can be processed using wheat composite containing 20 % cassava flour. Rheological properties can be used to assess suitability of flour for bread making.

Determination of Rheological Properties of Alternative Flour Substituted Doughs

“…There are studies in which the rheological properties of wheat flour, wholegrain wheat flour, buckwheat flour, amaranth flour, rice flour, corn flour, soybean flour (Hadnadev et al, 2011), sprouted whole wheat flour (Liu et al, 2017), oat dough (Huang et al, 2010), finger millet (Sharma et al, 2017), pearl millet-based composite flour (Awolu, 2017), millet flour (Maktouf et al, 2016), yellow pea flour (Dabija et al, 2017), Cannabis sativa L. skimmed flour (Apostol et al, 2015), grape epicarp flour (Oprea et al, 2018), cassava flour (Manano et al, 2021), milk thistle flour (Bojňanská et al, 2020), defatted mustard seeds (Mironeasa and Codină, 2017) triticale, rye, hulless barley, rice, maize (Sabovics et al, 2011), flaxseed flours (Codină et al, 2019), tomato seed flours (Mironeasa and Codină, 2019), legume flours (Bojňanská et al, 2021), quinoa and potato flours (Rodriguez-Sandoval et al, 2012), hulless barley flours (Moza and Gujral, 2018), grape seed flour (Mironeasa et al, 2012), hemp flour (Svec and Hruskova, 2015), chestnut flour (Moreira et al, 2012), Agaricus bisporus (Zhang et al, 2019) were determined using Mixolab®. However, there are no literature data on the determination of rheological properties of chickpea flour and carob flour using Mixolab®.…”