Original scientific paper

The Use of Cassava Starch in Breadmaking

Erastus L. Keya ; Department of Food Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
Dimitri Hadziyev ; Department of Food Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5

Abstract

Canadian western red spring wheat (CWRSW) gluten was used in a composite flour formula of 85% starch and 15010 vital gluten to assess the feasibility of using cassava starch in breadmaking.
Some cassava starch technological properties, such as size, swelling power and gelatinization, were close to those of wheat starch, whereas amylose solubility and extent of retrogradation differed. The former property had a beneficiaI effect on starch gluten affinity while the latter had to be rectified by forming starch clathrate compounds with n-ctrystalllnity forms of C16-type monoglycerides, The study showed that wheat starch can be interchanged with cassava starch, retaining bread quality close to that of true wheat bread. This study is a contribution to the trend in the developing world to adopt composite flour technology.

Keywords

Hrčak ID:

178038

URI

https://hrcak.srce.hr/178038

Publication date:

6.3.1986.

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