scholarly journals Effect of optimizing process variables on the quality characteristics of cassava-wheat composite bread

2021 ◽  
Vol 19 (1) ◽  
pp. 1-17
Author(s):  
Taiwo O. Olurin ◽  
Olayemi E. Dudu ◽  
Adeola M. Olaniyan ◽  
Olugbenga A. B. Ogunmoyela
Keyword(s):  
Water Content ◽  
Specific Volume ◽  
Positive Impact ◽  
Quality Characteristics ◽  
Wheat Bread ◽  
Validity And Reliability ◽  
Bread Making ◽  
Cassava Flour ◽  
Whole Wheat Bread ◽  
Composite Bread

The optimisation of bread-making process can have a positive impact in ramping up the quality characteristics of cassava-wheat bread to  that of whole wheat bread. In this study, a threevariable Box-Behnken design response surface methodology was employed to investigate and optimise independent variables namely cassava flour composition, water content and proofing time in relation to response variables namely dough yield, loaf specific volume and loaf protein of cassava-wheat-composite bread. The data from the experimental design were fitted into second-order regression models and their validity and reliability were confirmed by analysis of variance. Optimal cassava flour composition, water content and proofing time were derived as; 100 g/kg, 589 g/kg and 90 min, respectively. It was revealed that cassava flour composition had the most effect on the quality characteristics of cassava-wheat-composite bread. At constant cassava flour  composition, increase in water content and proofing time had a positive effect on all the studied quality characteristics of cassava-wheat composite bread. Increase cassava flour composition regardless of proofing time and water content had a negative effect on loaf specific volume and protein. This study has provided bread-making conditions which can be utilised in enhancing the consumer acceptability of cassava-wheat composite bread.  

scholarly journals Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types

2013 ◽  
Vol 2013 ◽  
pp. 1-10 ◽  
Author(s):  
Maria Eduardo ◽  
Ulf Svanberg ◽  
Jorge Oliveira ◽  
Lilia Ahrné
Keyword(s):  
Bread Quality ◽  
Wheat Bread ◽  
Bread Making ◽  
Cassava Flour ◽  
Bread Crumb ◽  
Crumb Firmness ◽  
Cassava Bread ◽  
High Level ◽  
Full Factorial ◽  
Composite Bread

Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-maize bread quality containing cassava levels from 20 to 40% (w/w) was evaluated in combination with high-methylated pectin (HM-pectin) added at levels of 1 to 3% (w/w) according to a full factorial design. Addition of pectin to cassava flour made it possible to bake bread with acceptable bread quality even at concentration as high as 40%. In addition to cassava concentration, the type of cassava flour had the biggest effect on bread quality. With high level of cassava, bread with roasted cassava had a higher volume compared with sun-dried and fermented. The pectin level had a significant effect on improving the volume in high level roasted cassava bread. Crumb firmness similar to wheat bread could be obtained with sun-dried and roasted cassava flours. Roasted cassava bread was the only bread with crust colour similar to wheat bread.

scholarly journals Proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads

2011 ◽  
Vol 11 (48) ◽  
pp. 5586-5599
Author(s):  
RJ Mongi ◽  
◽  
BK Ndabikunze ◽  
BE Chove ◽  
P Mamiro ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Progressive Increase ◽  
Wheat Bread ◽  
Loaf Volume ◽  
Bread Making ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Composite Bread ◽  
Loaf Weight

This study was carried out to investigate proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads at different levels of cocoyam flour substitution for human consumption.A whole wheat bread (WWB) and cocoyam-composite breads (CCB1,CCB 2 and CCB 3) were prepared in triplicate at 0, 10, 20 and 30% levels of cocoyam flours substitution respectively and assessed for proximatecomposition, bread characteristics and sensory attributes.The results indicate that carbohydrate, crude fiber, and ash contents of the cocoyam-composite breads increased significantly (p<0.05) while the moisture and protein contents decreased significantly with progressive increase in the cocoyam flour substitution. The significant (p<0.05) highest ash, fibre and carbohydrate values of 1.61, 1.54 and 70.40 g/100g dm respectively were observed in 30% cocoyam-wheat composite bread compared to lowest values of1.15, 0.29 and 63.25 g/100g dm, respectively in 100% wheat bread. The significant (p<0.05) higher moisture and protein values of 20.99 and 12.54 g/100g dm were observed in 100% wheat bread compared to lowest values of 17.31 and 9.04 g/100g dm, respectively in 30% cocoyam-wheat composite bread. Bread characteristics showed that, the loaf weight of cocoyam composite breads increased significantly (p<0.05) while loaf volume and specific loaf volume decreased significantly (p<0.05) with increasing cocoyam flour substitution The significant (p<0.05) highest loaf weight of 229.33 g was observed in 30% cocoyam-wheat composite bread compared to 208.33, 221.67 and 225 g observed in 100% wheat bread, 10 and 20% cocoyam-wheat composite breads respectively. The highest loaf volume and specific loaf volume of 800 and 3.49 cc were observed in 100% wheat bread compared lowest values of 580 and 2.78 cc respectively observed in 30% cocoyam-wheat composite bread. The sensory evaluation showed no significant (p>0.05) differences in sensory attributes of taste, aroma and acceptability between the 100% wheat and 10% cocoyam-wheat composite breads (p<0.05). In conclusion, this study has shown that the use of cocoyam flour in bread making is feasible and that incorporation of up to 10% of the flour into wheat flour produced acceptable bread with similar taste and aroma comparable to 100% wheat bread. Nevertheless, it is important to consume this bread with other protein rich diet in order to supplement the reduction resulted from substitution.

Quality of wheat-cassava bread as affected by selected improvers

2015 ◽  
Vol 12 (1) ◽  
pp. 79-86
Author(s):  
Michael Ayodele Idowu ◽  
Kazeem Iroko ◽  
Abiodun Aderoju Adeola ◽  
Isaac Babatunde Oluwalana ◽  
Jerome Ayokunle Ayo ◽  
...  
Keyword(s):  
Specific Volume ◽  
Technical Problem ◽  
Wheat Bread ◽  
Composite Flour ◽  
Bread Making ◽  
Content Type ◽  
Overall Acceptability ◽  
Spring Yield ◽  
Composite Bread

Purpose – The purpose of this paper is to evaluate some common bread improvers (normally used for 100 per cent wheat bread) for their effect on the quality attributes of wheat-cassava (90:10) composite bread. Design/methodology/approach – Four commonly used bread improvers (ASA, ABT, EDC and PTB) in Nigeria were evaluated for their effect on the baking potential of wheat-cassava (90:10) composite flour. Bread samples were baked from wheat-cassava (90:10) composite flour, with and without bread improvers. Changes in dough height during fermentation, oven spring, yield and specific volume of bread samples were determined. Bread samples were also evaluated for their sensory and staling characteristics. Findings – Results showed that dough height during fermentation did not change significantly (p<0.05) and crumb colour, firmness, taste and aroma were unaffected by addition of bread improvers; but oven spring, yield, specific volume, bread shape, crust colour, texture and overall acceptability of bread were significantly different (p>0.05). All the bread improvers except ABT extended the shelf life of wheat-cassava (90:10) composite bread for a period of 24-48 hours. Practical implications – Bread improvers normally used for 100 per cent wheat bread could be used effectively for wheat-cassava (90:10) composite bread without an adverse effect on quality of bread. Originality/value – Bread makers need little or no additional training to handle wheat-cassava (90:10) composite flour for bread making process hence, Nigeria can sustain her policy of using wheat-cassava composite flour for baking without any serious technical problem.

scholarly journals Effect of Grewia venusta FRESEN mucilage on the proximate composition, physical and sensory properties of bread produced from wheat and cassava composite flours

2017 ◽  
Vol 6 (2) ◽  
Author(s):  
Arubi P. Alobo ◽  
Gibson L. Arueya
Keyword(s):  
Stem Bark ◽  
Sensory Properties ◽  
Loaf Volume ◽  
Bread Making ◽  
Cassava Flour ◽  
Composite Flours ◽  
Bread Production ◽  
Natural Additive ◽  
Sweet Cassava ◽  
Composite Bread

Wheat and cassava composite breads are generally associated with volume and textural defects in contrast with the traditional wheat based variants. Efforts to mitigate this challenge through use of synthetic additives have been unsuccessful owing to safety concerns. The objective of this study was to explore Grewia venusta mucilage as a potential natural additive in wheat-cassava composite bread production. Sweet cassava flour was used to replace wheat flour at 100: 0 (control), 90:10, 80:20 and 70:30% ratios in bread making. Aqueous extract of G. venusta stem bark was oven dried (50±3 oC), milled and added at 0, 1.0 and 2.0% (w/w) to the flour mixtures. These, along with other conventional inputs were mixed, and used to produce bread. Proximate compositions, physical and sensory properties of the bread loaves were evaluated. Cassava flour inclusion resulted in significant (P≤0.05) decrease in the protein content of the control from 18.1% to 12.1% (90:10%), 11.5% (80:20%) and 9.9% (70:30%). Addition of mucilage marginally increased the protein and dietary fibre contents of the loaves. Loaves containing 1-2% mucilage were more regular in shape with smoother crust than those without mucilage. Cassava flour addition at 10%, 20% and 30% decreased loaf height from 6.0 cm to 5.8 cm, 5.7 cm and 5.5 cm, as well as loaf volume from 815.5 cm3 to 783.1 cm3, 776.8 cm3 and 744.5 cm3, respectively. Mucilage inclusion resulted in increased heights and volumes of the loaves and reduced weights of loaf fragments upon slicing. The mucilage significantly improved the texture of the bread loaves. 

scholarly journals Effects of fat replacement on properties of whole wheat bread

2014 ◽  
Vol 50 (4) ◽  
pp. 703-712 ◽  
Author(s):  
Patrícia Matos Scheuer ◽  
Bruna Mattioni ◽  
Pedro Luiz Manique Barreto ◽  
Flávio Martins Montenegro ◽  
Cristiane Rodrigues Gomes-Ruffi ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Healthy Diet ◽  
Wheat Bread ◽  
Fat Replacer ◽  
Whole Wheat Flour ◽  
Texture Profile ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Flour Blends

Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters were also increased. Enzymatically modified starch was found to be an effective fat replacer in whole wheat loaves. The loaves made using fat replacer had the same specific volume and higher cell density as those made with fat, but exhibited different texture profile parameters such as higher hardness value and lower springiness value.

scholarly journals Optimization of enzymes addition to improve whole wheat bread making quality by response surface methodology and optimization technique

2019 ◽  
Vol 56 (3) ◽  
pp. 1454-1461 ◽  
Author(s):  
Koki Matsushita ◽  
Ayaka Terayama ◽  
Daisuke Goshima ◽  
Dennis Marvin Santiago ◽  
Takao Myoda ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Optimization Technique ◽  
Wheat Bread ◽  
Bread Making ◽  
Whole Wheat ◽  
Whole Wheat Bread

The effects of bread-making process factors on Australian sweet lupin-wheat bread quality characteristics

2014 ◽  
Vol 49 (11) ◽  
pp. 2373-2381 ◽  
Author(s):  
Casiana Blanca Villarino ◽  
Vijay Jayasena ◽  
Ranil Coorey ◽  
Sumana Chakrabarti-Bell ◽  
Stuart Johnson
Keyword(s):  
Quality Characteristics ◽  
Bread Quality ◽  
Wheat Bread ◽  
Bread Making ◽  
Process Factors

scholarly journals Assessment of the Nutritional Composition, Physical Properties and Sensory Quality of Composite Bread Baked with High-Quality Cassava Flour from Biofortified and White-Fleshed Cassava Roots

2019 ◽  
Author(s):  
Wasiu Awoyale ◽  
Adebayo B. Abass ◽  
Paul Amaza ◽  
Olayemi Oluwasoga ◽  
Gregory Nwaoliwe
Keyword(s):  
Physical Properties ◽  
Sensory Quality ◽  
Significant Negative Correlation ◽  
Nutritional Composition ◽  
Wheat Bread ◽  
Loaf Volume ◽  
High Quality ◽  
Cassava Flour ◽  
Composite Bread

With proper processing and utilization, biofortified cassava may contribute to the nutritional status of the consumers, thus, the need for this study. High-quality cassava flour from white- (TME 419) and biofortified (TMS 01/1368) cassava varieties were produced at a commercial processing factory, after which the flour is composite with wheat flour to produce bread. The nutritional composition, physical properties and sensory quality of the composite bread were analyzed using standard methods. Results showed that composite bread from 20% biofortified cassava flour (20-YCF) had a higher value of total &beta;-carotene (0.74 &mu;g/g), moisture (37.83%) and ash (2.29%) contents. The fat (3.72%) and protein (12.83%) contents were higher in 20% white cassava flour (20-WCF) composite bread. The 20-YCF composite bread had the highest loaf volume (3286.2 cm3), elasticity (6.32), chewiness (40.51 N) and gumminess (6.41), 20-WCF composite bread had higher specific volume (3.59 cm3/g) and hardness (176.50 N). The 100% wheat bread had higher cohesiveness (0.10) and loaf weight (932.35 g). A significant negative correlation (r = - 0.98, p&le;0.05) exist between bread hardness and protein content. The composite bread compared favourably with the 100% wheat bread in terms of weight and aroma, but, the 100% wheat bread was more acceptable.

Maximizing the incorporation of cassava flour as an adjunct in bread baking in Nigeria

2019 ◽  
Author(s):  
Chem Int
Keyword(s):  
Wheat Flour ◽  
Wheat Gluten ◽  
Egg White ◽  
Absorption Capacity ◽  
Food Sources ◽  
Wheat Bread ◽  
Cassava Flour ◽  
Composite Flours ◽  
Acceptable Quality ◽  
Composite Bread

Bread is popular around the world and is one of the world’s oldest foods. Bread is usually made from common wheat-flour dough. Till date most people are not familiar with other types of bread apart from that made from 100% wheat flour. When a part of wheat flour is replaced with flours from other food sources (yam, cassava, etc) the wheat gluten is automatically reduced. This study aimed at re-examining the approval of ten percent (10%) cassava flour inclusion in bread baking in Nigeria and evaluating higher % substitutions, with a view to increasing cassava carrying capacity for producing acceptable bread. The water absorption capacity (WAC) of wheat, cassava and composite flours ranged from 62.7 to 79% while oil absorption capacity (OAC) ranged from 4.5 to 72%. As cassava percent inclusion increased both WAC and OAC increased. Bread loaves produced from 10-20% inclusions without egg white had sensory scores of 3.2 to 3.9 and were significantly (p &lt; 0.05) better than 25-30% wheat cassava composite bread loaves. In all sensory attributes, 10-20% cassava inclusion, with added egg white, produced bread loaves which were as good as 100% wheat bread. In terms of taste, colour, odour and texture 25-30% composite bread loaves had identical sensory values. This study showed that bread of acceptable quality can be produced from wheat flour substituted with up to 30% cassava flour.

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