Abstract

The aim of this study was to evaluate the effect of the use of Cassava Flour (CF) enriched with gluten in the baking process. It was determined: growth, weight loss, specific volume and sensory evaluation of bread. A completely randomized design of experiment with a 3×4 factorial arrangement was performed using three types of Cassava Flour (CF): Commercial (CCF), with peel (PCF) and without peel (WPCF) in four levels of substitution: 12.5; 25, 37.5 and 50%, plus a control 100% wheat flour (WF). Growth and weight loss were assessed by measuring volume and mass before and after the baking process; the specific volume for the relation between volume and mass of baked bread and a test of sensory preference. The results showed significant differences in growth between the control and the treatments of flour with the 50%substitution. Weight loss showed significant differences between the control and all treatments except for the level of 12.5% with (CCF) and (PCF). The specific volume had significant differences with the control in all levels except for 12.5% (PCF). Bread with a substitution level of 12.5% (WPCF) did not show significant differences in acceptability with respect to the control. It is concluded that the use of (WPCF) with a substitution level of 12.5% is a technological alternative for bread making because of present good sensory acceptance and characteristics similar to those of bread elaborated with 100% (WF).

Keywords:

Baking process, gluten, physical properties, wheat flour,

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Competing interests

The authors have no competing interests.

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