Rheological, Baking and Sensory Characteristics of Bread from Wheat-Cassava Composite Dough

摘要

Uganda produces cassava, which has potential as a raw material for agro-industry. In this study, wheat flour wasblended with high quality cassava flour in the ratios 100:0, 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60 and thecomposite dough used to prepare bread. The doughs were subjected to rheological analysis using mixolab,consistograph and alveograph. Bread physical properties were measured and sensory qualities evaluated tocorrelate rheological characteristics of flour/dough with bread quality. Inclusion of cassava flour in thecomposite dough negatively affected the quality of the composite bread compared to the control. Bread volume(631.0 to 516.7 cm3) decreased, specific volume (2.065 to 1.574 cm3/g) decreased, bread density (0.49 to 0.63g/cm3) increased. Mean scores for sensory quality parameters reduced: crust colour (6.88 to 4.63), taste (7.13 to4.25), crumb texture (6.5 to 4.63) and overall acceptability (8.13 to 4.5). Bread quality was positively correlatedwith mixolab parameters protein weakening (C2), dough stability and dough development time (DDT);alveograph parameters tenacity (P) and deformation energy (W); and consistograph parameter maximumpressure (PrMax). Results showed that bread of acceptable quality can be processed using wheat compositecontaining 20 % cassava flour. Rheological properties can be used to assess suitability of flour for bread making.