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(PDF) Gluten-Free Bread Making Trials from Cassava (Manihot EsculentaCrantz) Flour and Sensory Evaluation of the Final Product
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Different baking trials were carried out by using egg white and extra-virgin olive oil, in consideration of their high nutritional value with respect to other food additives (i.e., hydrocolloids). Significant (p \u003c 0.05) improvements of loaf specific volume (from 2.24 to 3.93 mL/g) and crumb firmness (from 9.14 to 4.67 N) were achieved by contemporarily including egg white and extra-virgin olive oil in the formulation. Cassava breads containing both these ingredients obtained the best scores from panelists for all the test breads examined and resulted attractive as the wheat bread prepared as reference.","publication_date":"2010,,","publication_name":"International Journal of Food Properties","grobid_abstract_attachment_id":"101760548"},"document_type":"paper","pre_hit_view_count_baseline":null,"quality":"high","language":"en","title":"Gluten-Free Bread Making Trials from Cassava (Manihot EsculentaCrantz) Flour and Sensory Evaluation of the Final Product","broadcastable":true,"draft":null,"has_indexable_attachment":true,"indexable":true}}["work"]; window.loswp.workCoauthors = [268062566]; window.loswp.locale = "en"; window.loswp.countryCode = "SG"; window.loswp.cwvAbTestBucket = ""; window.loswp.designVariant = "ds_vanilla"; window.loswp.fullPageMobileSutdModalVariant = "full_page_mobile_sutd_modal"; window.loswp.useOptimizedScribd4genScript = false; window.loginModal = {}; window.loginModal.appleClientId = 'edu.academia.applesignon'; window.userInChina = "false";</script><script defer="" src="https://accounts.google.com/gsi/client"></script><div class="ds-loswp-container"><div class="ds-work-card--grid-container"><div class="ds-work-card--container js-loswp-work-card"><div class="ds-work-card--cover"><div class="ds-work-cover--wrapper"><div class="ds-work-cover--container"><button class="ds-work-cover--clickable js-swp-download-button" data-signup-modal="{"location":"swp-splash-paper-cover","attachmentId":101760548,"attachmentType":"pdf"}"><img alt="First page of “Gluten-Free Bread Making Trials from Cassava (Manihot EsculentaCrantz) Flour and Sensory Evaluation of the Final Product”" class="ds-work-cover--cover-thumbnail" src="https://0.academia-photos.com/attachment_thumbnails/101760548/mini_magick20230502-1-nxi7j8.png?1683067064" /><img alt="PDF Icon" class="ds-work-cover--file-icon" src="//a.academia-assets.com/images/single_work_splash/adobe_icon.svg" /><div class="ds-work-cover--hover-container"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span><p>Download Free PDF</p></div><div class="ds-work-cover--ribbon-container">Download Free PDF</div><div class="ds-work-cover--ribbon-triangle"></div></button></div></div></div><div class="ds-work-card--work-information"><h1 class="ds-work-card--work-title">Gluten-Free Bread Making Trials from Cassava (Manihot EsculentaCrantz) Flour and Sensory Evaluation of the Final Product</h1><div class="ds-work-card--work-authors ds-work-card--detail"><a class="ds-work-card--author js-wsj-grid-card-author ds2-5-body-md ds2-5-body-link" data-author-id="268062566" href="https://independent.academia.edu/VitoMichelePARADISO"><img alt="Profile image of Vito Michele PARADISO" class="ds-work-card--author-avatar" src="https://0.academia-photos.com/268062566/118840756/108155023/s65_vito_michele.paradiso.jpeg" />Vito Michele PARADISO</a></div><div class="ds-work-card--detail"><p class="ds-work-card--detail ds2-5-body-sm">2010, International Journal of Food Properties</p><div class="ds-work-card--work-metadata"><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">visibility</span><p class="ds2-5-body-sm" id="work-metadata-view-count">…</p></div><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">description</span><p class="ds2-5-body-sm">13 pages</p></div><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">link</span><p class="ds2-5-body-sm">1 file</p></div></div><script>(async () => { const workId = 101137483; 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if (!viewCountBody) { throw new Error('Failed to find work views element'); } viewCountBody.textContent = `${commaizedViewCount} views`; } catch (error) { // Remove the whole views element if there was some issue parsing. document.getElementById('work-metadata-view-count')?.parentNode?.remove(); throw new Error(`Failed to parse view count: ${viewCount}`, error); } }; // If the DOM is still loading, wait for it to be ready before updating the view count. if (document.readyState === "loading") { document.addEventListener('DOMContentLoaded', () => { updateViewCount(viewCount); }); // Otherwise, just update it immediately. } else { updateViewCount(viewCount); } })();</script></div><p class="ds-work-card--work-abstract ds-work-card--detail ds2-5-body-md">The aim of this work was to evaluate the effectiveness of the use of cassava flour in bread making, and the sensory acceptability of the final product. Different baking trials were carried out by using egg white and extra-virgin olive oil, in consideration of their high nutritional value with respect to other food additives (i.e., hydrocolloids). Significant (p < 0.05) improvements of loaf specific volume (from 2.24 to 3.93 mL/g) and crumb firmness (from 9.14 to 4.67 N) were achieved by contemporarily including egg white and extra-virgin olive oil in the formulation. Cassava breads containing both these ingredients obtained the best scores from panelists for all the test breads examined and resulted attractive as the wheat bread prepared as reference.</p><div class="ds-work-card--button-container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--work-card","attachmentId":101760548,"attachmentType":"pdf","workUrl":"https://www.academia.edu/101137483/Gluten_Free_Bread_Making_Trials_from_Cassava_Manihot_EsculentaCrantz_Flour_and_Sensory_Evaluation_of_the_Final_Product"}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--work-card","attachmentId":101760548,"attachmentType":"pdf","workUrl":"https://www.academia.edu/101137483/Gluten_Free_Bread_Making_Trials_from_Cassava_Manihot_EsculentaCrantz_Flour_and_Sensory_Evaluation_of_the_Final_Product"}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div><div class="ds-signup-banner-trigger-container"><div class="ds-signup-banner-trigger ds-signup-banner-trigger-control"></div></div><div class="ds-signup-banner ds-signup-banner-control"><div id="ds-signup-banner-close-button"><button class="ds2-5-button ds2-5-button--secondary ds2-5-button--inverse"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">close</span></button></div><div class="ds-signup-banner-ctas"><img src="//a.academia-assets.com/images/academia-logo-capital-white.svg" /><h4 class="ds2-5-heading-serif-sm">Sign up for access to the world's latest research</h4><button class="ds2-5-button ds2-5-button--inverse ds2-5-button--full-width js-swp-download-button" data-signup-modal="{"location":"signup-banner"}">Sign up for free<span class="material-symbols-outlined" style="font-size: 20px" translate="no">arrow_forward</span></button></div><div class="ds-signup-banner-divider"></div><div class="ds-signup-banner-reasons"><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Get notified about relevant papers</span></div><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Save papers to use in your research</span></div><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Join the discussion with peers</span></div><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Track your impact</span></div></div></div><script>(() => { // Set up signup banner show/hide behavior: // 1. 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Flours were produced from cassava roots (7.kg), maize grains (1.5kg), soybeans (1.5kg) and wheat grains (2kg). Four composite flours; SF2 (12C:5M: 3S), SF3 (10C:7M: 3S), SF4 (8C:9M: 3S), SF5 (6C:11M: 3S) were blended from cassava (C), maize (M), and soybeans (S) flours. Bread samples were produced with the composite flours and 100% wheat flour (SF1, as control) using straight dough method. Bread samples were analysed for composition, physical and sensory properties. There was no remarkable difference in appearance of the composite and wheat breads. The gluten-free (composite flour) breads were comparably rich in protein (12.29 – 13.07%), minerals (6.1mg/100g Zn – 194.12mg/100g P) and vitamins (0.64mg/100g B2 – 35.93mg/100g vit. C). The wheat bread had 12.52% protein, 1.85 – 101.2mg/100g minerals, and 0.91 – 27.73mg/100g v...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Effect of Cassava, Maize and Soybean Flour Mixes on Composition, Physical and Sensory Properties of Gluten-Free Bread","attachmentId":89201086,"attachmentType":"pdf","work_url":"https://www.academia.edu/84047753/Effect_of_Cassava_Maize_and_Soybean_Flour_Mixes_on_Composition_Physical_and_Sensory_Properties_of_Gluten_Free_Bread","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/84047753/Effect_of_Cassava_Maize_and_Soybean_Flour_Mixes_on_Composition_Physical_and_Sensory_Properties_of_Gluten_Free_Bread"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="1" data-entity-id="52088725" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/52088725/Effect_of_Cassava_Flour_Processing_Methods_and_Substitution_Level_on_Proximate_Composition_Sensory_Characteristics_and_Overall_Acceptability_of_Bread_Made_from_Wheat_Cassava_Flour_Blends">Effect of Cassava Flour Processing Methods and Substitution Level on Proximate Composition, Sensory Characteristics and Overall Acceptability of Bread Made from Wheat- Cassava Flour Blends</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="192535889" href="https://independent.academia.edu/KMasamba">Kingsley Masamba</a></div><p class="ds-related-work--metadata ds2-5-body-xs">African Journal of Food Agriculture Nutrition and Development, 2014</p><p class="ds-related-work--abstract ds2-5-body-sm">The consumption of bread is globally increasing. However, due to increased costs associated with production of bread from 100% wheat flour especially in developing countries, other cereal based flours are now being blended with wheat flour to produce bread. This study was carried out to assess the effect of using two differently processed cassava flour (fermented and unfermented) and substitution level on proximate composition, sensory characteristics and overall acceptability of bread made from wheat-cassava flour blends. Bread was made using wheat flour incorporated in fermented and unfermented cassava flour at the ratios of 100:0, 90:10 and 80:20 for wheat: cassava flour, respectively and baked using a Morphy Richards (serial number 20076019) bread maker. The results showed that both the cassava flour and cassava flour substitution levels significantly affected (p<0.05) proximate composition, sensory characteristics and overall acceptability of the bread. Regardless of flour type, increased cassava flour substitution progressively decreased the crude protein and fat contents while the ash content was increased. The trend in significant differences as a reflection of the effect of cassava flour type and substitution level for the bread sensory characteristics was not consistent. Bread made from the 100% wheat flour was not significantly different from breads made from the following cassava flour type and substitution levels: 10% fermented cassava flour, 10% unfermented flour and 20% unfermented cassava flour in colour, texture, aroma and taste. Significant differences were observed between bread made from the 100% wheat flour and breads from the following cassava type and substitution levels: 20% fermented cassava flour, 10% and 20% unfermented cassava flour in colour, texture, aroma and taste. Overall acceptability and index to volume were both significantly affected by the cassava flour type and substitution levels. In conclusion, cassava flour substitution levels in wheat-cassava flour blends for bread making should not exceed 10% regardless of how the cassava flour has been processed to ensure bread with improved proximate composition and acceptable sensory attributes.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Effect of Cassava Flour Processing Methods and Substitution Level on Proximate Composition, Sensory Characteristics and Overall Acceptability of Bread Made from Wheat- Cassava Flour Blends","attachmentId":69514364,"attachmentType":"pdf","work_url":"https://www.academia.edu/52088725/Effect_of_Cassava_Flour_Processing_Methods_and_Substitution_Level_on_Proximate_Composition_Sensory_Characteristics_and_Overall_Acceptability_of_Bread_Made_from_Wheat_Cassava_Flour_Blends","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/52088725/Effect_of_Cassava_Flour_Processing_Methods_and_Substitution_Level_on_Proximate_Composition_Sensory_Characteristics_and_Overall_Acceptability_of_Bread_Made_from_Wheat_Cassava_Flour_Blends"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="2" data-entity-id="93720519" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/93720519/Evaluation_of_the_Physical_and_Sensory_Characteristics_of_Bread_Produced_from_Three_Varieties_of_Cassava_and_Wheat_Composite_Flours">Evaluation of the Physical and Sensory Characteristics of Bread Produced from Three Varieties of Cassava and Wheat Composite Flours</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="38246310" href="https://independent.academia.edu/KristineKoch">Kristine Koch</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Food and Public Health, 2014</p><p class="ds-related-work--abstract ds2-5-body-sm">This study determines the most suitable cassava variety and an acceptable maximum substitution level of wheat flour with cassava flour for bread production in terms of baking and organoleptic characteristics using three varieties of cassava. High Quality Cassava Flour produced from three cassava varieties (Afisiafi, Bankye hemmaa and Doku duade) was used together with wheat in composite at 10%, 20% and 30% substitution levels. Bread samples were baked from the resulting composites and examined for its specific volume, density and hardness. The products were also subjected to sensory analysis for appearance, taste, texture and overall acceptability by a semi-trained panel of consumers. Increasing proportion of cassava flour in the composite bread reduced bread specific volume and increased density and hardness. Increasing the content of cassava in the composite resulted in bread that was less springy and difficult to chew. Springiness of bread substituted with 10% and 20% cassava flo...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Evaluation of the Physical and Sensory Characteristics of Bread Produced from Three Varieties of Cassava and Wheat Composite Flours","attachmentId":96380176,"attachmentType":"pdf","work_url":"https://www.academia.edu/93720519/Evaluation_of_the_Physical_and_Sensory_Characteristics_of_Bread_Produced_from_Three_Varieties_of_Cassava_and_Wheat_Composite_Flours","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/93720519/Evaluation_of_the_Physical_and_Sensory_Characteristics_of_Bread_Produced_from_Three_Varieties_of_Cassava_and_Wheat_Composite_Flours"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="3" data-entity-id="60336699" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/60336699/Effect_of_different_cassava_varieties_Manihotesculenta_and_substitution_levels_in_baking_of_wheat_cassava_composite_bread_on_physical_properties_and_sensory_characteristics">Effect of different cassava varieties (Manihotesculenta) and substitution levels in baking of wheat-cassava composite bread on physical properties and sensory characteristics</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="65866014" href="https://independent.academia.edu/MatofariJoseph">Matofari Joseph</a></div><p class="ds-related-work--metadata ds2-5-body-xs">African Journal of Food Science and Technology</p><p class="ds-related-work--abstract ds2-5-body-sm">The ever increasing worldwide cost of wheat flour used in the baking and confectionery industries has necessitated the search for alternative cheaper flour from the locally available crops. Cassava (Manihotesculenta)is one of such crops that have been identified because its flour has great potential to be utilized as a partial substitution of wheat flour. This study investigated the effect of different varieties and flour substitution levels of cassava with wheat flour in baking of wheat-cassava composite bread and bench-marked with attributes of common wheat bread on the market. Three cassava varieties; MH95/0183, MH95/0193 and Selele were used in the wheat-cassava flour blending at different ratios; 95:5, 90:10, 85:15, 80:20, 75:25 and 70:30 whereas the bread from baker's flour was used as the control. Baking was done using Pup-loaf method. The proximate composition of the flour blends and alveograph properties; length (dough extensibility), height (dough strength) and W (Deformation energy) of the dough blends were determined. The specific volume and form ratio of the breads was calculated and the sensory evaluation of bread was carried out using 25 semi-trained panelists. The study found out that the proximate components of the blended breads reduced with increase in cassava substitution for all the cassava varieties. Composite flour with MH95/0183 were found to have better alveograph properties while composite bread with Selele had the highest specific volume and form ratio and sensory properties. Bread made from 5%, 10% and 15% cassava flour didn't have significantly different (P<0.05)sensory properties from the control. The external loaf characteristics were the major factors the panelist used to rate the acceptability of the bread. Results of this study show that cassava flour can be used in the reconstitution of bread so as to reduce costs.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Effect of different cassava varieties (Manihotesculenta) and substitution levels in baking of wheat-cassava composite bread on physical properties and sensory characteristics","attachmentId":73828006,"attachmentType":"pdf","work_url":"https://www.academia.edu/60336699/Effect_of_different_cassava_varieties_Manihotesculenta_and_substitution_levels_in_baking_of_wheat_cassava_composite_bread_on_physical_properties_and_sensory_characteristics","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/60336699/Effect_of_different_cassava_varieties_Manihotesculenta_and_substitution_levels_in_baking_of_wheat_cassava_composite_bread_on_physical_properties_and_sensory_characteristics"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="4" data-entity-id="66796095" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/66796095/Influence_of_binary_mixtures_of_cassava_starch_and_rice_flour_on_the_chemical_and_sensory_characteristics_of_gluten_free_bread">Influence of binary mixtures of cassava starch and rice flour on the chemical and sensory characteristics of gluten-free bread</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="32078042" href="https://uepg.academia.edu/Suelen%C3%81vila">Suelen Ávila</a></div><p class="ds-related-work--metadata ds2-5-body-xs">2021</p><p class="ds-related-work--abstract ds2-5-body-sm">In this study, response surface methodology based on simplex- centroid design was used to optimize the gluten-free bread formulation with rice flour and cassava starch as independent variables. Bread formulations were evaluated by physicochemical analysis and descriptive sensory analysis encompassing appearance, structure, texture, and aroma parameters by a trained sensory panel. The five formulations composition showed statistical differences concerning aw, lipid and protein content. Carbohydrate was significantly correlated with specific volume and lipids with protein. Overall, rice flour&#39;s addition improved lipid and protein, whereas further rises in cassava starch allowed developing bread with higher specific volume and sensory scores. The optimum combinations of the variables to maximize scores of porosity, texture, elasticity, and protein content, should be obtained with 51.75% of rice flour and 48.25% of cassava starch. The use of the simplex-centroid design and the resp...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Influence of binary mixtures of cassava starch and rice flour on the chemical and sensory characteristics of gluten-free bread","attachmentId":77850773,"attachmentType":"pdf","work_url":"https://www.academia.edu/66796095/Influence_of_binary_mixtures_of_cassava_starch_and_rice_flour_on_the_chemical_and_sensory_characteristics_of_gluten_free_bread","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/66796095/Influence_of_binary_mixtures_of_cassava_starch_and_rice_flour_on_the_chemical_and_sensory_characteristics_of_gluten_free_bread"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="5" data-entity-id="109406169" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/109406169/Quality_assessment_of_gluten_free_bread_from_pro_vitamin_A_cassava_and_velvet_bean_flour">Quality assessment of gluten-free bread from pro-vitamin A cassava and velvet bean flour</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="29167160" href="https://johannesburg.academia.edu/SogoOlatunde">Sogo J Olatunde</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Food Research, 2020</p><p class="ds-related-work--abstract ds2-5-body-sm">The increasing trend of coeliac disease (CD) and gluten-related disorders has led to consumers’ increasing interest in gluten-free products with quality characteristics similar to wheat bread. The potentials of pro-vitamin A cassava and velvet bean in the production of nutritious gluten-free bread was investigated. Different levels of flour formulations (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 (w/w), respectively) were obtained from provitamin A cassava and velvet beans flours while xanthan gum was used as the bread improver. The effect of the addition of velvet beans flour to pro-vitamin A cassava on proximate content, anti-nutritional and functional properties of the flour were determined, while the physical and the sensory properties of the bread samples were evaluated. The protein, ash, fat and energy values were in the ranges of 1.51- 23.00%, 1.12-3.35%, 2.35- 12.50% and 1555.34-1760 kJ/100 g, respectively. The water absorption capacity, bulk density, swelling capacity and ...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Quality assessment of gluten-free bread from pro-vitamin A cassava and velvet bean flour","attachmentId":107541109,"attachmentType":"pdf","work_url":"https://www.academia.edu/109406169/Quality_assessment_of_gluten_free_bread_from_pro_vitamin_A_cassava_and_velvet_bean_flour","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/109406169/Quality_assessment_of_gluten_free_bread_from_pro_vitamin_A_cassava_and_velvet_bean_flour"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="6" data-entity-id="87751183" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/87751183/Flour_from_three_local_varieties_of_Cassava_Manihot_Esculenta_Crantz_physico_chemical_properties_bread_making_quality_and_sensory_evaluation">Flour from three local varieties of Cassava (Manihot Esculenta Crantz) - physico-chemical properties, bread making quality and sensory evaluation</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="38246310" href="https://independent.academia.edu/KristineKoch">Kristine Koch</a></div><p class="ds-related-work--metadata ds2-5-body-xs">2013</p><p class="ds-related-work--abstract ds2-5-body-sm">Increasing costs for wheat imports due to higher demand for wheat-based food products in many tropical developing countries such as Ghana has led to an interest in cassava flour as partial substitute for wheat flour in bakery products. The aim of this study was to characterize physico-chemical properties of cassava flour compared to wheat flour and determine its maximum acceptable substitution level in composite wheat/cassava bread and cakes in terms of baking and organoleptical characteristics. Flours from three different local varieties of cassava (Afisiafi, Bankye hemmaa and Doku Duade) were compared. Cassava roots were processed into flour by grating, sun-drying and milling. Quality parameters such as moisture and starch content and acidity as well as functional properties in water such as pasting characteristics, swelling power and water-binding capacity were determined. Breads and cakes including 10, 20 and 30 % cassava flour were baked and evaluated for specific volume, density and hardness. The products were submitted to a semi-trained panel of Ghanaian urban consumers for sensory analysis. Flour yield from processing of three varieties of cassava roots into flour ranged from 18 to 19.9 %. Swelling power ranged from 10.5 to 12, swelling volume from 8.6 ml to 11 ml, solubility from 11 % to 20.8 % and water-binding capacity from 152 % to 166.9 %, higher values than for wheat flour. This could be explained by a higher starch content in cassava flour that ranged from 87.8 to 89.2% on dry matter basis. Cassava flours were characterized by an early gelatinization (pasting temperature between 70 and 71°C), high peak viscosity, large paste breakdown and low retrogradation tendency compared to wheat flour.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Flour from three local varieties of Cassava (Manihot Esculenta Crantz) - physico-chemical properties, bread making quality and sensory evaluation","attachmentId":91877877,"attachmentType":"pdf","work_url":"https://www.academia.edu/87751183/Flour_from_three_local_varieties_of_Cassava_Manihot_Esculenta_Crantz_physico_chemical_properties_bread_making_quality_and_sensory_evaluation","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/87751183/Flour_from_three_local_varieties_of_Cassava_Manihot_Esculenta_Crantz_physico_chemical_properties_bread_making_quality_and_sensory_evaluation"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="7" data-entity-id="80036869" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/80036869/Effect_of_Cassava_Manihot_Esculenta_Crantz_variety_drying_process_and_blending_ratio_on_the_proximate_composition_and_sensory_properties_of_Cassava_Wheat_composite_bread">Effect of Cassava ( Manihot Esculenta Crantz) variety, drying process and blending ratio on the proximate composition and sensory properties of Cassava- Wheat composite bread</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="39785102" href="https://haramaya.academia.edu/SolomonAbera">Solomon Abera</a></div><p class="ds-related-work--metadata ds2-5-body-xs">2015</p><p class="ds-related-work--abstract ds2-5-body-sm">The use of composite cassava-wheat flour for commercial bread making purposes and consumption of composite cassava-wheat bread are relatively new in Ethiopia. This experiment was conducted to explore the effects of cassava variety, drying methods and blending ratio on chemical compositions and sensory properties of cassava-wheat composite bread. Two levels of cassava varieties (Qulle and Kello), two levels of drying methods (sun and oven) and three levels of blending ratio (11.12g, 25.00 g and 42.90 g of cassava in 100 g of control wheat flour) were used and the treatments were factorial arranged in complete randomized design with three replications. Blending with Qulle and Kello varieties had reduced crude protein content to 9.18 and 8.84 %, respectively as compared to the protein content (10.05 %) in the control (100% wheat bread). Similarly, the crude fat dropped to 1.18 -and 1.12 % from 2.33%, the crude fiber increased to 2.05 and 2.03 % from 1.17 %, the carbohydrate (%) increas...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Effect of Cassava ( Manihot Esculenta Crantz) variety, drying process and blending ratio on the proximate composition and sensory properties of Cassava- Wheat composite bread","attachmentId":86552057,"attachmentType":"pdf","work_url":"https://www.academia.edu/80036869/Effect_of_Cassava_Manihot_Esculenta_Crantz_variety_drying_process_and_blending_ratio_on_the_proximate_composition_and_sensory_properties_of_Cassava_Wheat_composite_bread","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/80036869/Effect_of_Cassava_Manihot_Esculenta_Crantz_variety_drying_process_and_blending_ratio_on_the_proximate_composition_and_sensory_properties_of_Cassava_Wheat_composite_bread"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="8" data-entity-id="48944580" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/48944580/The_effects_of_cassava_variety_fertilizer_type_and_dosage_on_physical_and_sensory_characteristics_of_cassava_wheat_composite_bread">The effects of cassava variety, fertilizer type and dosage on physical and sensory characteristics of cassava-wheat composite bread</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="157043497" href="https://independent.academia.edu/AdebayoAbass3">Adebayo Abass</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Croatian journal of food science and technology</p><p class="ds-related-work--abstract ds2-5-body-sm">Substitution of wheat flour with high quality cassava flour (HQCF) in bread making is economically important in Nigeria as wheat is mainly imported. Different treatments are applied to cassava used for HQCF production and the effects of such a treatment on cassava-wheat bread quality is scarce in literature. This study was conducted to study the effects of cassava varieties (TME 419, TMS 30572), fertilizer type ((NPK 15-15-15, 20-10-10, 12-12-17) and dosage (150, 300 kg/ha) on physical and sensory characteristics of cassava-wheat composite bread according to General Linear Model (GLM) analysis. According to the results, the independent variables had varying effects on the composite bread quality. While the main effect of fertilizer type was significant for oven spring and crumb moisture content, the interactive effects of fertilizer type and dosage significantly influenced crumb texture and taste. In spite of the significant differences in certain physical and sensory attributes, th...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"The effects of cassava variety, fertilizer type and dosage on physical and sensory characteristics of cassava-wheat composite bread","attachmentId":67342836,"attachmentType":"pdf","work_url":"https://www.academia.edu/48944580/The_effects_of_cassava_variety_fertilizer_type_and_dosage_on_physical_and_sensory_characteristics_of_cassava_wheat_composite_bread","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/48944580/The_effects_of_cassava_variety_fertilizer_type_and_dosage_on_physical_and_sensory_characteristics_of_cassava_wheat_composite_bread"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="9" data-entity-id="34853566" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/34853566/Production_and_Evaluation_of_Bread_Made_from_Modified_Cassava_Starch_and_Wheat_Flour_Blends">Production and Evaluation of Bread Made from Modified Cassava Starch and Wheat Flour Blends</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="69653605" href="https://bsuportal.academia.edu/GoodluckOkereke">Goodluck O Okereke</a><span>, </span><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="76359163" href="https://independent.academia.edu/MaduebibisiIwe">Maduebibisi Iwe</a></div><p class="ds-related-work--abstract ds2-5-body-sm">Starches obtained from five selected improved cassava species (NR 93/0199, TMS 96/0304, TMS 98/0581, TMS 92/10326, TMS 98/12123) were chemically modified by oxidation, acetylation and acid-thinning. Baking potentials of these starches were investigated. Acetylated starches significantly (p<0.05) gave the highest values in specific volume (10.25 ml/g). Acid-thinned starches significantly (p<0.05) yielded the lowest values in specific volume (2.92 ml/g). Oxidized starches maintained the least positions in some sensory properties – aroma (6.60), and general acceptability (6.62). TMS 96/0304 significantly (p<0.05) had the lowest value in specific volume (5.54 ml/g). Highest values were obtained in specific volume (6.82 ml/g) for NR 93/0199 as well as for TMS 98/12123 among the cassava species. Although the different modification methods and cassava species showed no significant (p>0.05) effects on the sensory properties of the wheat/cassava starch bread samples, the native starches and TMS 98/0581 had the highest scores for general acceptability.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Production and Evaluation of Bread Made from Modified Cassava Starch and Wheat Flour Blends","attachmentId":54712170,"attachmentType":"pdf","work_url":"https://www.academia.edu/34853566/Production_and_Evaluation_of_Bread_Made_from_Modified_Cassava_Starch_and_Wheat_Flour_Blends","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/34853566/Production_and_Evaluation_of_Bread_Made_from_Modified_Cassava_Starch_and_Wheat_Flour_Blends"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div></div></div><div class="ds-sticky-ctas--wrapper js-loswp-sticky-ctas hidden"><div class="ds-sticky-ctas--grid-container"><div class="ds-sticky-ctas--container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--sticky-ctas","attachmentId":101760548,"attachmentType":"pdf","workUrl":null}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--sticky-ctas","attachmentId":101760548,"attachmentType":"pdf","workUrl":null}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div></div></div><div class="ds-below-fold--grid-container"><div class="ds-work--container js-loswp-embedded-document"><div class="attachment_preview" data-attachment="Attachment_101760548" style="display: none"><div class="js-scribd-document-container"><div class="scribd--document-loading js-scribd-document-loader" style="display: block;"><img alt="Loading..." src="//a.academia-assets.com/images/loaders/paper-load.gif" /><p>Loading Preview</p></div></div><div style="text-align: center;"><div class="scribd--no-preview-alert js-preview-unavailable"><p>Sorry, preview is currently unavailable. You can download the paper by clicking the button above.</p></div></div></div></div><div class="ds-sidebar--container js-work-sidebar"><div class="ds-related-content--container"><h2 class="ds-related-content--heading">Related papers</h2><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="0" data-entity-id="66442481" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/66442481/PHYSICAL_AND_SENSORY_PROPERTIES_OF_BREADS_PREPARED_FROM_WHEAT_AND_CASSAVA_FLOUR_BLEND_INCORPORATED_WITH_DIFFERENT_BREAD_IMPROVER">PHYSICAL AND SENSORY PROPERTIES OF BREADS PREPARED FROM WHEAT AND CASSAVA FLOUR BLEND INCORPORATED WITH DIFFERENT BREAD IMPROVER</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="12884898" href="https://independent.academia.edu/FrankUkoro">Frank Ukoro</a></div><p 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href="https://www.academia.edu/66442481/PHYSICAL_AND_SENSORY_PROPERTIES_OF_BREADS_PREPARED_FROM_WHEAT_AND_CASSAVA_FLOUR_BLEND_INCORPORATED_WITH_DIFFERENT_BREAD_IMPROVER"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="1" data-entity-id="71956936" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/71956936/Maximizing_The_Incorporation_Of_Cassava_Flour_As_An_Adjunct_In_Bread_Baking_In_Nigeria">Maximizing The Incorporation Of Cassava Flour As An Adjunct In Bread Baking In Nigeria</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="49470505" href="https://independent.academia.edu/OOjezele">Omolara 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