Effect of Dried Cassava Bagasse on the Baking Properties of Composite Wheat Bread

详细信息    查看全文

• 作者：Eduardo Rodriguez-Sandoval ; Leidy Yohana Polaní ; a-Gaviria and Gabriel Lorenzo
• 刊名：Journal of Texture Studies
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：48
• 期：1
• 页码：76-84
• 全文大小：269K
• ISSN：1745-4603

文摘

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.