QUALITY OF WHEAT-CASSAVA COMPOSITE BREAD

摘要

The utilization of composite flours in the baking industry promotes local food crops and agriculture and reduces the negative balance of trade in developing countries. Cassava, as an important staple food crop in tropical regions, has been studied extensively in relation to the production of composite flour. Although cassava flour has been used for bread making in West Africa, the quality of the produced loaves remain an issue. Composite wheat breads display a significant reduction in loaf volume andan impairment of sensory qualities with increasing levels of wheat flour replacement. The aim of this paper is to review the functional roles of various additives on the properties of bread from composite cassava-wheat flour. The suitability of hydrocolloids, moringa leaf powder, egg protein, and olive oil gluten replacements in composite wheat-cassava flours will be reviewed. The addition of xanthan gum, egg protein, olive oil improved the dough stability and increased maximum loaf volume yield. The addition of moringa leaf powder moderately increased the protein and nutrient profile of wheat-cassava composite bread but adversely affected loaf volume, crust colour, and crumb structure.