Viscoelastic properties of reconstituted cassava dough

Rodríguez‐Sandoval, Eduardo; Fernández-Quintero, Alejandro; Aldana, Angélica Sandoval; Cuvelier, Gérard; Bello‐Pérez, Luis A.

doi:10.1111/j.1365-2621.2007.01695.x

Cited by 5 publications

(5 citation statements)

References 27 publications

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“…Moreover, a well defined plateau region where G′ > G″ had occurred to the control and treated doughs/finished breads, suggesting an elasticity rather than viscosity dominating characteristics (Rodriguez‐Sandoval and others 2009). A greater G′ normally indicates a more elastic and solid like structure.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Properties of Bread Dough and Finished Bread with Added Pectin Fiber and Phenolic Antioxidants

Sivam¹,

Sun‐Waterhouse²,

Waterhouse³

et al. 2011

Journal of Food Science

103

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Dietary fibers and phytochemicals (including phenolic antioxidants) have long been recognized as the active nutrients responsible for the health benefits of fruit and vegetables to humans. Interest in incorporating bioactive ingredients such as dietary fiber and phenolic antioxidants into popular foods like bread has grown rapidly, due to the increased consumer health awareness. The added bioactive ingredients may or may not promote the development of bread dough. This paper reports the findings associated with the properties of the functional breads enhanced with apple pectin and apple, blackcurrant, and kiwifruit phenolic extracts. Results of this paper indicate that the success of the development of such functional breads is ultimately determined by the interactions among added bioactive ingredients and other bread components.

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Section: Resultsmentioning

confidence: 99%

Physicochemical Properties of Bread Dough and Finished Bread with Added Pectin Fiber and Phenolic Antioxidants

Sivam¹,

Sun‐Waterhouse²,

Waterhouse³

et al. 2011

Journal of Food Science

103

View full text Add to dashboard Cite

show abstract

“…The specific volume (cm 3 /g), weight (g), height (cm), and diameter (cm) were measured in eight (8) GF cheese bread samples for each treatment. The dough moisture content was determined by drying 2.5 g of sample in a fan oven (MA 035, Marconi, Piracicaba, SP, Brazil) at 105°C for 4 h . The bread specific bulk volume was determined by the millet displacement method.…”

Section: Methodsmentioning

confidence: 99%

Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread

2014

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The present research was undertaken to explore the influence of fructooligosaccharides (FOS) on the functional and thermal properties of sour cassava starch and the quality characteristics of gluten-free (GF) cheese bread. Fructooligosaccharides were used to replace sour cassava starch at substitution level of 9% (SF1), 17% (SF2), and 29% (SF3). The functional and thermal properties of the starch-FOS mixtures were determined by the water absorption index (WAI), water solubility index (WSI), pasting profile analysis, thermal transition temperatures and enthalpy of gelatinization. Moreover, the GF cheese breads with starch-FOS mixtures were analyzed for height, diameter, weight, specific volume and dough moisture content. The sample with the highest FOS content (SF3) presented the lowest WAI (1.44), peak (62.4 rapid visco units (RVU), breakdown (53.4 RVU), final (13.8 RVU), and setback (4.9 RVU) viscosities, dough moisture content (31.7%), and enthalpy of gelatinization (9.5 J/g) and the highest WSI (29.4%) and pasting temperature (69.1°C). The height, diameter and specific volume of GF cheese bread samples made from sour cassava starch were 3.14 cm, 6.35 cm, and 1.49 cm 3 /g, respectively. The SF1 mixture samples resulted in a 3.01 cm height, 6.34 cm diameter, and 1.55 cm 3 /g specific volume. According to Brazilian food labeling regulations, the latter product cannot be categorized as "a good source" of fiber because the minimum level of fiber per portion was not reached.

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“…A foreknowledge of the specific heat capacity and thermal conductivity of dough would serve useful in predicting the quantity of heat to be transferred into a known mass of dough during baking (Matz, 1997). Influence of moisture on dynamic rehological properties of cassava dough was significant according to Rodrı´guez-Sandoval et al (2009). Density of the dough is related to final loaf volume, which is one of the consumers' indices for purchasing bread.…”

Section: Introductionmentioning

confidence: 99%

Thermo‐physical properties of composite bread dough with maize and cassava flours

Oladunmoye

Ojo

Akinoso

et al. 2010

Int J of Food Sci Tech

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Composite wheat-cassava and wheat-maize flours were produced in ratio 100:0. 60:40, 50:50, 40:60 and 0:100 respectively. Thermo-physical properties of bread dough were determined. For wheat -cassava composite bread dough, moisture content ranged between 44.02 ± 2.04 to 51.31 ± 2.99% dry basis (db), density (1035.2 ± 20.4 to 975.6 ± 12.6 kg m )3 ), specific heat capacity (2.51 ± 0.61 to 3.01 ± 0.42 kJ kg )1 K) and thermal conductivity (0.362 ± 0.13 to 0.473 ± 0.12 W mK )1 ). While wheat-maize mixture gave 44.14 ± 1.94 to 45.09 ± 1.26%(db) of moisture content, 981.4 ± 16.3-960.4 ± 22.5 kg m )3 density, 1.77 ± 0.17-2.61 ± 0.63 kJ kg )1 K specific heat capacity and 0.36 ± 0.07-0.39 ± 0.02 W mK )1 thermal conductivity. Effects of substitutions was significant on moisture content and thermal conductivity of dough while non significant influence was recorded on density and specific heat capacity at P < 0.05.

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Viscoelastic properties of reconstituted cassava dough

Cited by 5 publications

References 27 publications

Physicochemical Properties of Bread Dough and Finished Bread with Added Pectin Fiber and Phenolic Antioxidants

Physicochemical Properties of Bread Dough and Finished Bread with Added Pectin Fiber and Phenolic Antioxidants

Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread

Thermo‐physical properties of composite bread dough with maize and cassava flours

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