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Title: Wheat-Starch, Cassava Starch, and Cassava Flour Impairment of the Breadmaking Potential of Wheat-Flour
Authors: Defloor, I
Nys, M
Delcour, Jan #
Issue Date: Sep-1993
Series Title: Cereal Chemistry vol:70 issue:5 pages:526-530
Abstract: Optimum mixing time and water absorption levels of composite wheat flours were evaluated by response surface methodology. Water absorption was correlated with loaf volume in breadmaking where wheat flour was substituted at 0, 15, or 30% by wheat starch, cassava starch, or cassava flour. The significance of the mixing time was less clear-cut. Baking results showed that the reduced breadmaking potential of wheat flour with partial substitution is not solely a function of gluten dilution. Indeed, loaf volume data showed that the breadmaking potential of a substituted wheat flour is determined by the degree of substitution as well as the type of substitute. Clear differentiation of the substitutes occurs during baking, not at the fermentation stage of the dough. Differential scanning calorimetry showed no drastic differences in the gelatinization properties of the doughs made from substituted flours.
ISSN: 0009-0352
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
# (joint) last author

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