Research Article | OPEN ACCESS
Effects of the Use of Cassava Flour in the Physical and Sensory Properties of Bread
Ruiz Luis E., Garcia Emith V. and Serpa José G.
University of Sucre, Cra 28 N° 5-267 Sincelejo-Sucre, Colombia
Advance Journal of Food Science and Technology 2018 SPL:205-209
Received: September 14, 2017 | Accepted: December 15, 2017 | Published: July 10, 2018
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.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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