期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2018
卷号：15
期号：1
页码：205-209
DOI：10.19026/ajfst.14.5896
语种：English
出版社：MAXWELL Science Publication
摘要：The aim of this study was to evaluate the effect of the use of Cassava Flour (CF) enriched with gluten in the baking process. It was determined: growth, weight loss, specific volume and sensory evaluation of bread. A completely randomized design of experiment with a 3×4 factorial arrangement was performed using three types of Cassava Flour (CF): Commercial (CCF), with peel (PCF) and without peel (WPCF) in four levels of substitution: 12.5; 25, 37.5 and 50%, plus a control 100% wheat flour (WF). Growth and weight loss were assessed by measuring volume and mass before and after the baking process; the specific volume for the relation between volume and mass of baked bread and a test of sensory preference. The results showed significant differences in growth between the control and the treatments of flour with the 50%substitution. Weight loss showed significant differences between the control and all treatments except for the level of 12.5% with (CCF) and (PCF). The specific volume had significant differences with the control in all levels except for 12.5% (PCF). Bread with a substitution level of 12.5% (WPCF) did not show significant differences in acceptability with respect to the control. It is concluded that the use of (WPCF) with a substitution level of 12.5% is a technological alternative for bread making because of present good sensory acceptance and characteristics similar to those of bread elaborated with 100% (WF).
