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Quality attributes of breads from high-quality cassava flour improved with wet gluten.
J Food Sci. 2020 Aug; 85(8):2310-2316.JF

Abstract

This study investigated the physical, chemical, and sensory attributes of breads produced from preheated high-quality cassava flour (PCF) and its composite with wheat flour (CWF). Wet gluten was added to the PCF and CWF for production of bread, while bread from wheat served as the control. Flour functionality was determined prior to bread production. The moisture contents of the flour samples were in the range of 12.80 to 14.21%, and PCF exhibited water absorption capacity (1.12 mL/g) comparable to that of wheat flour (WF) (1.10 mL/g). There were significant (P < 0.05) differences in color characteristics, except in L* values and breads produced from WF and CWF were similar in specific volume (3.85 to 4.21 mL/g) and firmness (2.04 to 2.64 N). Breads from WF and CWF exhibited similar crumb microstructure, though gas bubbles in the sample from PCF appeared less developed. Wheat bread had significantly (P < 0.05) higher calorie, crude protein and crude fat, but lower crude fiber, ash, and carbohydrate compared to other bread samples. Sensory evaluation showed that bread from PCF was not significantly different from 100% wheat bread in crust color, texture, and overall acceptability but was impaired in flavor. The study revealed the feasibility of bread baking from preheated cassava flour with added gluten extract. The bread produced had some quality attributes comparable to that of wheat bread. PRACTICAL APPLICATION: Bread from wheat-cassava composite flour with added gluten was similar to wheat bread in specific volume and firmness while sample from cassava flour with added gluten compared favorably well with wheat bread in crust color, texture, and overall acceptability. Findings from the study present wheat gluten extract as a viable component to be used in nonwheat flours for bread making. This could be a basis to further add value to the gluten churned out as a by-product in the wheat starch industry.

Authors+Show Affiliations

Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria.Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria. School of Agriculture and Food Technology, University of the South Pacific, Apia, Samoa.Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria.School of Food Science and Biotechnology, Kyungpook National University, Daegu, South Korea.Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria.Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32691453

Citation

Akintayo, Olaide A., et al. "Quality Attributes of Breads From High-quality Cassava Flour Improved With Wet Gluten." Journal of Food Science, vol. 85, no. 8, 2020, pp. 2310-2316.
Akintayo OA, Oyeyinka SA, Aziz AO, et al. Quality attributes of breads from high-quality cassava flour improved with wet gluten. J Food Sci. 2020;85(8):2310-2316.
Akintayo, O. A., Oyeyinka, S. A., Aziz, A. O., Olawuyi, I. F., Kayode, R. M. O., & Karim, O. R. (2020). Quality attributes of breads from high-quality cassava flour improved with wet gluten. Journal of Food Science, 85(8), 2310-2316. https://doi.org/10.1111/1750-3841.15347
Akintayo OA, et al. Quality Attributes of Breads From High-quality Cassava Flour Improved With Wet Gluten. J Food Sci. 2020;85(8):2310-2316. PubMed PMID: 32691453.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Quality attributes of breads from high-quality cassava flour improved with wet gluten. AU - Akintayo,Olaide A, AU - Oyeyinka,Samson A, AU - Aziz,Aziz O, AU - Olawuyi,Ibukunoluwa F, AU - Kayode,Rowland M O, AU - Karim,Olayinka R, Y1 - 2020/07/20/ PY - 2019/12/21/received PY - 2020/05/21/revised PY - 2020/05/31/accepted PY - 2020/7/22/pubmed PY - 2021/2/20/medline PY - 2020/7/22/entrez KW - cassava bread KW - chemical KW - gluten KW - physical KW - sensory SP - 2310 EP - 2316 JF - Journal of food science JO - J Food Sci VL - 85 IS - 8 N2 - This study investigated the physical, chemical, and sensory attributes of breads produced from preheated high-quality cassava flour (PCF) and its composite with wheat flour (CWF). Wet gluten was added to the PCF and CWF for production of bread, while bread from wheat served as the control. Flour functionality was determined prior to bread production. The moisture contents of the flour samples were in the range of 12.80 to 14.21%, and PCF exhibited water absorption capacity (1.12 mL/g) comparable to that of wheat flour (WF) (1.10 mL/g). There were significant (P < 0.05) differences in color characteristics, except in L* values and breads produced from WF and CWF were similar in specific volume (3.85 to 4.21 mL/g) and firmness (2.04 to 2.64 N). Breads from WF and CWF exhibited similar crumb microstructure, though gas bubbles in the sample from PCF appeared less developed. Wheat bread had significantly (P < 0.05) higher calorie, crude protein and crude fat, but lower crude fiber, ash, and carbohydrate compared to other bread samples. Sensory evaluation showed that bread from PCF was not significantly different from 100% wheat bread in crust color, texture, and overall acceptability but was impaired in flavor. The study revealed the feasibility of bread baking from preheated cassava flour with added gluten extract. The bread produced had some quality attributes comparable to that of wheat bread. PRACTICAL APPLICATION: Bread from wheat-cassava composite flour with added gluten was similar to wheat bread in specific volume and firmness while sample from cassava flour with added gluten compared favorably well with wheat bread in crust color, texture, and overall acceptability. Findings from the study present wheat gluten extract as a viable component to be used in nonwheat flours for bread making. This could be a basis to further add value to the gluten churned out as a by-product in the wheat starch industry. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/32691453/Quality_attributes_of_breads_from_high_quality_cassava_flour_improved_with_wet_gluten_ L2 - https://doi.org/10.1111/1750-3841.15347 DB - PRIME DP - Unbound Medicine ER -