The textural features of wheat-cassava bread are described in terms of
their reaction to compression, piercing, and tearing pressures in this study.
High Quality Cassava Flour (HQCF) has been shown to be suitable for blending
with wheat flour to make satisfactory bread. As a result, the purpose of this
study was to see what influence adding cassava flour to wheat flour had on the
texture of the composite bread. A Universal texture testing machine,
Testometric, was used to perform compression, piercing, and tensile or tearing
tests (M500). The compressive strength of the test bread samples did not vary
significantly (p0.05) until the second day of storage, which was the third day
after baking. The 20 percent cassava bread was substantially different (p0.05)
from the others in terms of piercing strength, and in terms of storage time,
days 0 and 1 had lower values while days 2 and 3 had higher values, signifying
a harder texture in all the samples with storage. When it came to ripping
force, the Control bread sample (without HQCF inclusion) showed a substantially
larger tearing force (p0.05) that declined with storage days, compared to the
other samples with various amounts of HQCF inclusion, indicating that the bread
had lost its elasticity and freshness. There was a significant difference in
the values observed on days 0 and 1 compared to those recorded on days 2 and 3,
with the 15 percent cassava bread sample displaying stronger tearing force as
storage time increased. Textural alterations were not significant (p>0.05)
until day 2, the third day after baking, and while the Control with no cassava
was noticeably different from the others, the cassava samples were texture-wise
equivalent. Textural features in terms of compression were shown to be
influenced by storage time more than cassava inclusion level, whereas piercing
and tearing strengths were found to be influenced by both levels of cassava
inclusion and storage duration. According to the findings, adding up to 20%
cassava to wheat/cassava bread does not affect the texture.
Author(S) Details
A. Osibanjo
Adetokunbo
Department of Food
Technology, Federal Institute of Industrial Research, Oshodi P.M.B 21023 Ikeja,
Lagos, Nigeria.
O. Ibidapo Phebean
Department of Food Technology, Federal Institute of Industrial Research,
Oshodi P.M.B 21023 Ikeja, Lagos, Nigeria.
N. Elemo Gloria
Department of Food Technology, Federal Institute of Industrial Research,
Oshodi P.M.B 21023 Ikeja, Lagos, Nigeria.
View Book:- https://stm.bookpi.org/ECAFS-V4/article/view/6401
