Effect of dried cassava bagasse on the baking properties of composite wheat bread

E. RODRÍGUEZ SANDOVAL; Y. POLANÍA-GAVIRIA; G. LORENZO

JOURNAL OF TEXTURE STUDIES

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2017 vol. 48 p. 76 - 84

0022-4901

The present research was undertaken to explore the influence of dried cassava bagasse (F), carboxyl methyl cellulose (CMC) and tara gum on the quality characteristics of composite wheat bread. F was used to replace wheat flour at 5% and 10% substitution levels. Dried cassava bagasse-enriched wheat breads with CMC and CMC/tara gum binary blend (50:50 w/w) were analyzed to determine the specific volume of the breads, the crumb color, firmness and hardness. The addition of F decreased the specific volume of the breads. As the F concentration increased, the bread lightness decreased and the crumb redness, yellowness, firmness and hardness increased. The CMC was suitable for controlling the staling of the dried cassava bagasse-enriched wheat bread. Samples containing the CMC and F at a 5% wheat flour replacement level had high acceptability by the consumers at the end of storage and resulted in higher crumb moisture content and lower crumb firmness during the storage.