Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough
Cassava utilization in the form of cassava-wheat bread is increasing in Africa. However, information on stickiness properties of dough handling under normal and frozen conditions is limited. In view of this the gluten contents and water absorption of doughs, and stickiness of unleavened, leavened an...
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University of Ljubljana, Biotechnical Faculty
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doaj-8647e70a381d47cf913f93eb14f743082020-11-25T01:05:58ZengUniversity of Ljubljana, Biotechnical FacultyActa Agriculturae Slovenica1581-91751854-19412019-10-011141334610.14720/aas.2019.114.1.4317Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen doughShadrack Mubanga CHISENGA0Tilahun Seyoum WORKNEH1Geremew BULTOSA2Buliyaminu Adegbemiro ALIMI3University of KwaZulu-NatalUniversity of Kwazulu-Natal, Department of Bioresources Engineering, Carbis Road, Rabie Saunders Building Scottsville, South AfricaBotswana University of Agriculture and Natural ResourcesUniversity of Kwazulu-Natal, Department of Bioresources Engineering, Carbis Road, Rabie Saunders Building Scottsville, South AfricaCassava utilization in the form of cassava-wheat bread is increasing in Africa. However, information on stickiness properties of dough handling under normal and frozen conditions is limited. In view of this the gluten contents and water absorption of doughs, and stickiness of unleavened, leavened and leavened-frozen doughs processed from 0 to 30 % cassava flour substitution level (CFSL) as compared to wheat flour were determined. The gluten contents of flour blends (6.88–13.00 %) decreased significantly (p < 0.05) with increasing CFSL. Water absorption capacity (WAC) was ranged from 59.57–61.70 % and showed positive correlation with gluten contents (r = 0.595, p < 0.05). Cassava variety (CV) and CFSL had significant p < 0.05) influence on stickiness of unleavened (34.14–122.17 g), leavened (13.53–83.94 g) and leavened frozen (126.88–146.82 g) dough. Irrespective of CV and CFSL, frozen dough had the highest stickiness. Gluten content and WAC had significant (p < 0.01) negative influence on stickiness in unleavened (r = -0.445 and -0.437, respectively) and leavened (r = -0.457 and -0.434, respectively) doughs. The variation in stickiness was influenced by gluten contents and CFSL. The unfrozen dough and frozen dough exhibited higher stickiness in lower and higher gluten content flour blends, respectively.http://ojs.aas.bf.uni-lj.si/index.php/AAS/article/view/1048cassavacomposite floursglutenstickinesswheat |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Shadrack Mubanga CHISENGA Tilahun Seyoum WORKNEH Geremew BULTOSA Buliyaminu Adegbemiro ALIMI |
spellingShingle |
Shadrack Mubanga CHISENGA Tilahun Seyoum WORKNEH Geremew BULTOSA Buliyaminu Adegbemiro ALIMI Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough Acta Agriculturae Slovenica cassava composite flours gluten stickiness wheat |
author_facet |
Shadrack Mubanga CHISENGA Tilahun Seyoum WORKNEH Geremew BULTOSA Buliyaminu Adegbemiro ALIMI |
author_sort |
Shadrack Mubanga CHISENGA |
title |
Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough |
title_short |
Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough |
title_full |
Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough |
title_fullStr |
Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough |
title_full_unstemmed |
Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough |
title_sort |
effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough |
publisher |
University of Ljubljana, Biotechnical Faculty |
series |
Acta Agriculturae Slovenica |
issn |
1581-9175 1854-1941 |
publishDate |
2019-10-01 |
description |
Cassava utilization in the form of cassava-wheat bread is increasing in Africa. However, information on stickiness properties of dough handling under normal and frozen conditions is limited. In view of this the gluten contents and water absorption of doughs, and stickiness of unleavened, leavened and leavened-frozen doughs processed from 0 to 30 % cassava flour substitution level (CFSL) as compared to wheat flour were determined. The gluten contents of flour blends (6.88–13.00 %) decreased significantly (p < 0.05) with increasing CFSL. Water absorption capacity (WAC) was ranged from 59.57–61.70 % and showed positive correlation with gluten contents (r = 0.595, p < 0.05). Cassava variety (CV) and CFSL had significant p < 0.05) influence on stickiness of unleavened (34.14–122.17 g), leavened (13.53–83.94 g) and leavened frozen (126.88–146.82 g) dough. Irrespective of CV and CFSL, frozen dough had the highest stickiness. Gluten content and WAC had significant (p < 0.01) negative influence on stickiness in unleavened (r = -0.445 and -0.437, respectively) and leavened (r = -0.457 and -0.434, respectively) doughs. The variation in stickiness was influenced by gluten contents and CFSL. The unfrozen dough and frozen dough exhibited higher stickiness in lower and higher gluten content flour blends, respectively. |
topic |
cassava composite flours gluten stickiness wheat |
url |
http://ojs.aas.bf.uni-lj.si/index.php/AAS/article/view/1048 |
work_keys_str_mv |
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