Use of cassava flour in bread

Abstract

The rheological and baking behavior of mixtures of wheat flour with cassava flour obtained from the CMC-40 variety was evaluated. A mixture design was used with wheat flour substitution levels between 6.25 and 25 %. Farinographic characterization of the mixtures was carried out and hard-crusted loaves breads were made. The following design response variables were taken: height, diameter, specific volume and the sensory attributes as typical odor and flavor, crunchiness and overall quality. The farinographic indicators of water absorption, stability and weakening varied with the maximum partial substitution of wheat flour for cassava flour, but not the development time, which did not change. Specific volume and sensory attributes were gradually affected with the increasing substitution of wheat flour for cassava flour. A mathematical model was obtained to explain the behavior of each of the response variables. From the optimization of the results, 10 possible solutions were obtained in which the proportions cassava flour were between 5 y 11,25 % and 11 % of cassava flour was selected as the maximum content for bread production.