The effects of fibre, starch damage and surfactants on the baking quality of wheat/cassava composite flours

Abstract

Summary Sieving of cassava flour yielded a fraction suitable for use in wheat/cassava bread. the degree of starch damage of the cassava flour had no effect on baking quality. Cassava flour did not exhibit diastatic activity, nor did its presence affect the diastatic activity of wheat flour. However, the addition of 0.25% of malt to the composite flour caused an increase in loaf volume. Partial replacement of wheat flour by cassava flour, therefore, is limited mainly by the consequent deficiency of diastatic enzymes. Calcium stearyl lactylate, at 2/7% of flour weight caused a significant increase in loaf volume, but the addition of glyceryl monostearate had no effect on loaf volume.