Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough

• Main Authors: Shadrack Mubanga CHISENGA, Tilahun Seyoum WORKNEH, Geremew BULTOSA, Buliyaminu Adegbemiro ALIMI
• Format: Article
• Language: English
• Published: University of Ljubljana, Biotechnical Faculty 2019-10-01
• Series: Acta Agriculturae Slovenica
• Subjects: cassava; composite flours; gluten; stickiness; wheat
• Online Access: http://ojs.aas.bf.uni-lj.si/index.php/AAS/article/view/1048

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.