Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads
Journal article, 2014

Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM), sodium stearoyl-2-lactylate (SSL), and lecithin (LC); and hydrocolloids, carboxymethylcellulose (CMC) and high-methylated pectin (HM pectin) were added during dough preparation of the composite flours (cassava-maize-wheat, 40 : 10 : 50). Each emulsifier was tested in combination with the hydrocolloids at levels of 0.1, 0.3, and 0.5% while hydrocolloids were used at a level of 3%. Bread quality attributes such as specific loaf volume, crust colour, crumb moisture, and firmness were measured. The specific volume of the fresh breads significantly improved with the addition of hydrocolloids (7.5 and 13%) and in combination with emulsifiers (from 7.9 to 27%) compared with bread produced without improvers. A significant improvement of brownness index and firmness of the composite flours breads was achieved with the addition of hydrocolloids and emulsifiers. The results show that emulsifiers and hydrocolloids can significantly improve the baking quality of CMW breads and thereby enhance the potential for using locally produced flours in bread baking.

Author

Maria Eduardo

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

Ulf Svanberg

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

Lilia Ahrné

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

International Journal of Food Science

2356-7015 (ISSN) 2314-5765 (eISSN)

479630

Subject Categories

Chemical Sciences

DOI

10.1155/2014/479630

More information

Created

10/6/2017