Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough

Shadrack Mubanga CHISENGA, Tilahun Seyoum WORKNEH, Geremew BULTOSA, Buliyaminu Adegbemiro ALIMI

Abstract


Cassava utilization in the form of cassava-wheat bread is increasing in Africa. However, information on stickiness properties of dough handling under normal and frozen conditions is limited. In view of this the gluten contents and water absorption of doughs, and stickiness of unleavened, leavened and leavened-frozen doughs processed from 0 to 30 % cassava flour substitution level (CFSL) as compared to wheat flour were determined. The gluten contents of flour blends (6.88–13.00 %) decreased significantly (p < 0.05) with increasing CFSL. Water absorption capacity (WAC) was ranged from 59.57–61.70 % and showed positive correlation with gluten contents (r = 0.595, p < 0.05). Cassava variety (CV) and CFSL had significant p < 0.05) influence on stickiness of unleavened (34.14–122.17 g), leavened (13.53–83.94 g) and leavened frozen (126.88–146.82 g) dough. Irrespective of CV and CFSL, frozen dough had the highest stickiness. Gluten content and WAC had significant (p < 0.01) negative influence on stickiness in unleavened (r = -0.445 and -0.437, respectively) and leavened (r = -0.457 and -0.434, respectively) doughs. The variation in stickiness was influenced by gluten contents and CFSL. The unfrozen dough and frozen dough exhibited higher stickiness in lower and higher gluten content flour blends, respectively.

Keywords


cassava; composite flours; gluten; stickiness; wheat

Full Text:

PDF

References


AACC. (2011). AACC International, Approved methods of American Association of Cereal Chemists. 10th ed. ST. Paul, MN : AACC International.

AACCI. (2000). AACCI methods 10-10.03 (Optimized Straight-Dough Bread-Making Method). In: Approved methods of American Association of Cereal Chemists. 10th ed. ST. Paul , MN : AACC International.

Aboaba, O and Obakpolor, E. (2010). The leavening ability of bakers yeast on dough prepared with composite flour (wheat/cassava). African Journal of Food Science, 4(6), 330-329.

Adefegha, SA, Olasehinde, TA and Oboh, G. (2018). Pasting alters glycemic index, antioxidant activities, and starch‐hydrolyzing enzyme inhibitory properties of whole wheat flour. Food Science & Nutrition, 6(6), 1591-1600. https://doi.org/10.1002/fsn3.711

Adhikari, B, Howes, T, Bhandari, B and Truong, V. (2001). Stickiness in foods: a review of mechanisms and test methods. International Journal of Food Properties, 4(1), 1-33. https://doi.org/10.1081/JFP-100002186

Amonsou, EO, Taylor, JR and Minnaar, A. (2013). Adhesive potential of marama bean protein. International Journal of Adhesion and Adhesives, 41, 171-176. https://doi.org/10.1016/j.ijadhadh.2012.11.002

Avramenko, N, Tyler, R, Scanlon, M, Hucl, P and Nickerson, M. (2018). The chemistry of bread making: The role of salt to ensure optimal functionality of its constituents. Food Reviews International, 34(3), 204-225. https://doi.org/10.1080/87559129.2016.1261296

Botticella, E, Sestili, F, Sparla, F, Moscatello, S, Marri, L, Cuesta‐Seijo, JA, Falini, G, Battistelli, A, Trost, P and Lafiandra, D. (2018). Combining mutations at genes encoding key enzymes involved in starch synthesis affects the amylose content, carbohydrate allocation and hardness in the wheat grain. Plant Biotechnology Journal, 16(10), 1723-1734. https://doi.org/10.1111/pbi.12908

Caramanico, R, Marti, A, Vaccino, P, Bottega, G, Cappa, C, Lucisano, M and Pagani, MA. (2018). Rheological properties and baking performance of new waxy lines: Strengths and weaknesses. LWT - Food Science and Technology, 88, 159-164. https://doi.org/10.1016/j.lwt.2017.09.035

Chakrabarti, T, Poonia, A and Chauhan, AK. (2017). Process optimization of gluten free cookies using cassava flour. International Journal of Food Science and Nutrition, 2(5), 190-195.

Chen, G, Ehmke, L, Sharma, C, Miller, R, Faa, P, Smith, G and Li, Y. (2018). Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt. Food Chemistry, 275, 569-576. https://doi.org/10.1016/j.foodchem.2018.07.157

Collar, C and Armero, E. (2018). Kinetics of in vitro starch hydrolysis and relevant starch nutritional fractions in heat-moisture treated blended wheat-based bread matrices: impact of treatment of non-wheat flours. European Food Research and Technology, 244(11), 1977-1984. https://doi.org/10.1007/s00217-018-3109-1

Dobraszczyk, B. (1997). The rheological basis of dough stickiness. Journal of Texture Studies,28(2), 139-162. https://doi.org/10.1111/j.1745-4603.1997.tb00108.x

dos Santos, TPR, Franco, CML, Demiate, IM, Li, X-H, Garcia, EL, Jane, J-l and Leonel, M. (2018). Spray-drying and extrusion processes: Effects on morphology and physicochemical characteristics of starches isolated from Peruvian carrot and cassava. International Journal of Biological Macromolecules, 118 Part A, 1346-1353. https://doi.org/10.1016/j.ijbiomac.2018.06.070

Eriksson, E, Koch, K, Tortoe, C, Akonor, P and Oduro-Yeboah, C. (2014). Evaluation of the physical and sensory characteristics of bread produced from three varieties of cassava and wheat composite flours. Food and Public Health, 4(5), 214-222.

Grausgruber, H, Hatzenbichler, E and Ruckenbauer, P. (2003). Analysis of repeated stickiness measures of wheat dough using a texture analyzer. Journal of Texture Studies, 34(1), 69-82. https://doi.org/10.1111/j.1745-4603.2003.tb01056.x

Gujral, HS, Sharma, B and Khatri, M. (2018). Influence of replacing wheat bran with barley bran on dough rheology, digestibility and retrogradation behavior of chapatti. Food Chemistry, 240, 1154-1160. https://doi.org/10.1016/j.foodchem.2017.08.042

Guo, X, Sun, X, Zhang, Y, Wang, R and Yan, X. (2018). Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough. Food Chemistry, 245, 500-507. https://doi.org/10.1016/j.foodchem.2017.10.126

Hoseney, R and Smewing, J. (1999). Instrumental measurement of stickiness of doughs and other foods. Journal of Texture Studies, 30(2), 123-136. https://doi.org/10.1111/j.1745-4603.1999.tb00206.x

Kaushik, R, Kumar, N, Sihag, MK and Ray, A. (2015). Isolation, characterization of wheat gluten and its regeneration properties. Journal of Food Science and Technology, 52(9), 5930-5937. https://doi.org/10.1007/s13197-014-1690-2

Kilcast, D and Roberts, C. (1998). Perception and measurement of stickiness in sugar‐rich foods. Journal of Texture Studies, 29(1),81-100. https://doi.org/10.1111/j.1745-4603.1998.tb00155.x

Král, M, Pokorná, J, Tremlová, B, Ošťádalová, M, Trojan, V, Vyhnánek, T and Walczycka, M. (2018). Colored Wheat: Anthocyanin Content, Grain Firmness, Dough Properties, Bun Texture Profile. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 66(3), 685-690. https://doi.org/10.11118/actaun201866030685

Liu, C, Liu, L, Li, L, Hao, C, Zheng, X, Bian, K, Zhang, J and Wang, X. (2015). Effects of different milling processes on whole wheat flour quality and performance in steamed bread making. LWT-Food Science and Technology, 62(1), 310-318. https://doi.org/10.1016/j.lwt.2014.08.030

Liu, R, Sun, W, Zhang, Y, Huang, Z, Hu, H and Zhao, M. (2019). Preparation of starch dough using damaged cassava starch induced by mechanical activation to develop staple foods: Application in crackers. Food Chemistry, 271(1), 284-290. https://doi.org/10.1016/j.foodchem.2018.07.202

Liu, X, Wang, L, Qiao, Y, Sun, X, Ma, S, Cheng, X, Qi, W, Huang, W and Li, Y. (2018). Adhesion of liquid food to packaging surfaces: Mechanisms, test methods, influencing factors and anti-adhesion methods. Journal of Food Engineering, 228, 102-117. https://doi.org/10.1016/j.jfoodeng.2018.02.002

Ma, S, Li, L, Wang, X-x, Zheng, X-l, Bian, K and Bao, Q-d. (2016). Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread. Food Chemistry, 202, 120-124. https://doi.org/10.1016/j.foodchem.2016.01.075

McFarlane, J and Tabor, D. (1997). Adhesion of solids and the effect of surface films. Proceedings of the Royal Society of London. Series A. Mathematical and Physical Sciences, 202(1069), 224-243. https://doi.org/10.1098/rspa.1950.0096

Mert, B and Demirkesen, I. (2016). Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product. LWT - Food Science and Technology, 68, 477-484.https://doi.org/10.1016/j.lwt.2015.12.063

Morante, N, Ceballos, H, Sánchez, T, Rolland-Sabaté, A, Calle, F, Hershey, C, Gibert, O and Dufour, D. (2016). Discovery of new spontaneous sources of amylose-free cassava starch and analysis of their structure and techno-functional properties. Food Hydrocolloids, 56(3), 383-395. https://doi.org/10.1016/j.foodhyd.2015.12.025

Öztürk, E and Ova, G. (2018). Evaluation of Cocoa Bean Hulls as a Fat Replacer On Functional Cake Production. Turkish Journal of Agriculture-Food Science and Technology, 6(8), 1043-1050. https://doi.org/10.24925/turjaf.v6i8.1043-1050.1934

Patwa, A, Malcolm, B, Wilson, J and Ambrose, KR. (2014). Particle size analysis of two distinct classes of wheat flour by sieving. Transactions of the American Society of Agricultural and Biological Engineers, 57(1), 151-159. https://doi.org/10.13031/trans.57.10388

Ribeiro, M, Nunes, FM, Rodriguez-Quijano, M, Carrillo, JM, Branlard, G and Igrejas, G. (2018). Next-generation therapies for celiac disease: The gluten-targeted approaches. Trends in Food Science & Technology, 75(6): 56-71. https://doi.org/10.1016/j.tifs.2018.02.021

Sakhare, SD, Inamdar, AA, Soumya, C, Indrani, D and Rao, GV. (2014). Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta. Journal of Food Science and Technology, 51(12), 4108-4113. https://doi.org/10.1007/s13197-013-0939-5

Sangnark, A and Noomhorm, A. (2004). Chemical, physical and baking properties of dietary fiber prepared from rice straw. Food Research International, 37(1), 66-74. https://doi.org/10.1016/j.foodres.2003.09.007

Sarker, MZI, Yamauchi, H, Kim, S-J, Matsumura-Endo, C, Takigawa, S, Hashimoto, N and Noda, T. (2008). A farinograph study on dough characteristics of mixtures of wheat flour and potato starches from different cultivars. Food Science and Technology Research, 14(2), 211-216. https://doi.org/10.3136/fstr.14.211

Sissons, M and Smit, J. (2018). Small‐scale methods to assess the gluten properties of durum wheat. Cereal Chemistry, 95(3), 456-468. https://doi.org/10.1002/cche.10048

Stone, AK, Lam, RS, Hopkins, EJ, Hucl, P, Scanlon, MG and Nickerson, MT. (2018). Effect of organic acids and NaCl on the rheological properties of dough prepared using Pembina and Harvest CWRS wheat cultivars. Cereal Chemistry, 95(3), 478-485. https://doi.org/10.1002/cche.10050

Struck, S, Straube, D, Zahn, S and Rohm, H. (2018). Interaction of wheat macromolecules and berry pomace in model dough: Rheology and microstructure. Journal of Food Engineering, 223(4), 109-115. https://doi.org/10.1016/j.jfoodeng.2017.12.011

Tester, RF, Karkalas, J and Qi, X. (2004). Starch-composition, fine structure and architecture. Journal of Cereal Science, 39(2), 151-165. https://doi.org/10.1016/j.jcs.2003.12.001

Villanueva, M, Pérez-Quirce, S, Collar, C and Ronda, F. (2018). Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs. LWT - Food Science and Technology, 96, 446-454. https://doi.org/10.1016/j.lwt.2018.05.069

Wang, N, Hou, GG and Dubat, A. (2017). Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread. LWT - Food Science and Technology, 82, 147-153. https://doi.org/10.1016/j.lwt.2017.04.025

Wang, P, Zou, M, Gu, Z and Yang, R. (2018). Heat-induced polymerization behavior variation of frozen-stored gluten. Food Chemistry, 255, 242-251. https://doi.org/10.1016/j.foodchem.2018.02.047

Zadeike, D, Jukonyte, R, Juodeikiene, G, Bartkiene, E and Valatkeviciene, Z. (2018). Comparative study of ciabatta crust crispness through acoustic and mechanical methods: Effects of wheat malt and protease on dough rheology and crust crispness retention during storage. LWT - Food Science and Technology, 89, 110-116. https://doi.org/10.1016/j.lwt.2017.10.034

Zhao, L, Li, L, Liu, G-q, Chen, L, Liu, X, Zhu, J and Li, B. (2013). Effect of freeze-thaw cycles on the molecular weight and size distribution of gluten. Food Research International, 53(1), 409-416. https://doi.org/10.1016/j.foodres.2013.04.013




DOI: http://dx.doi.org/10.14720/aas.2019.114.1.4

Refbacks

  • There are currently no refbacks.


Copyright (c) 2019 Shadrack Mubanga Chisenga, Tilahun Seyoum Workneh, Geremew Bultosa, Buliyaminu Adegbemiro Alimi

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

 

Acta agriculturae Slovenica is an Open Access journal published under the terms of the Creative Commons CC BY License.

                           


eISSN 1854-1941