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

Authors

  • Shadrack Mubanga CHISENGA University of KwaZulu-Natal, South Africa
  • Tilahun Seyoum WORKNEH University of Kwazulu-Natal, Department of Bioresources Engineering, Carbis Road, Rabie Saunders Building Scottsville, South Africa
  • Geremew BULTOSA Botswana University of Agriculture and Natural Resources, Botswana
  • Buliyaminu Adegbemiro ALIMI University of Kwazulu-Natal, Department of Bioresources Engineering, Carbis Road, Rabie Saunders Building Scottsville, South Africa

DOI:

https://doi.org/10.14720/aas.2019.114.1.4

Keywords:

cassava, composite flours, gluten, stickiness, wheat

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.

Author Biographies

  • Shadrack Mubanga CHISENGA, University of KwaZulu-Natal, South Africa
    University of Kwazulu-Natal, Department of Bioresources Engineering, Carbis Road, Rabie Saunders Building Scottsville, South Africa
  • Tilahun Seyoum WORKNEH, University of Kwazulu-Natal, Department of Bioresources Engineering, Carbis Road, Rabie Saunders Building Scottsville, South Africa
    Bioresources Engineering, Professor
  • Geremew BULTOSA, Botswana University of Agriculture and Natural Resources, Botswana
    Food Science and Technology, Professor
  • Buliyaminu Adegbemiro ALIMI, University of Kwazulu-Natal, Department of Bioresources Engineering, Carbis Road, Rabie Saunders Building Scottsville, South Africa
    Bioresources Engineering

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Published

8. 10. 2019

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Section

Agronomy section

How to Cite

CHISENGA, S. M., WORKNEH, T. S., BULTOSA, G., & ALIMI, B. A. (2019). Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough. Acta Agriculturae Slovenica, 114(1), 33–46. https://doi.org/10.14720/aas.2019.114.1.4