%0 Journal Article
%T Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads
%A Maria Eduardo
%A Ulf Svanberg
%A Lilia Ahrn¨¦
%J International Journal of Food Science
%D 2014
%I Hindawi Publishing Corporation
%R 10.1155/2014/479630
%X Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM), sodium stearoyl-2-lactylate (SSL), and lecithin (LC); and hydrocolloids, carboxymethylcellulose (CMC) and high-methylated pectin (HM pectin) were added during dough preparation of the composite flours (cassava-maize-wheat, 40£¿:£¿10£¿:£¿50). Each emulsifier was tested in combination with the hydrocolloids at levels of 0.1, 0.3, and 0.5% while hydrocolloids were used at a level of 3%. Bread quality attributes such as specific loaf volume, crust colour, crumb moisture, and firmness were measured. The specific volume of the fresh breads significantly improved with the addition of hydrocolloids (7.5 and 13%) and in combination with emulsifiers (from 7.9 to 27%) compared with bread produced without improvers. A significant improvement of brownness index and firmness of the composite flours breads was achieved with the addition of hydrocolloids and emulsifiers. The results show that emulsifiers and hydrocolloids can significantly improve the baking quality of CMW breads and thereby enhance the potential for using locally produced flours in bread baking. 1. Introduction Use of composite flour in bread making has gained interest, especially in countries where wheat is not grown. According to FAO, 252 million tonnes of cassava was produced worldwide in 2011 [1]. This major food commodity has recently been promoted to be included in composite flour for bread making [2]. However, cassava contains no gluten, and partial substitution of wheat flour therefore impairs the quality of the bread. This effect has been attributed to reduced flour strength and gas retention capacity due to the lack of gluten proteins, thereby reducing bread volume and the sensory appeal of most baked composite bread [3]. To counteract these technological problems, several improvers have been used to mimic gluten properties. Hydrocolloids are widely used to improve bread quality in wheat bread formulations [4, 5] and in gluten-free bread formulations in order to replace the viscoelastic and gas-binding properties of gluten [6¨C9]. Hydrocolloids also interact with the swelling, the gelatinization, and gelling properties of the dough and the retrogradation of the starch [10]. The type and dosage of hydrocolloids have significant effects on functional performance of the dough and subsequent bread
%U http://www.hindawi.com/journals/ijfs/2014/479630/