Bread quality of flours substituted with modified cassava starches

Abstract

This study aimed to assess the application of modified cassava starches that were produced in Colombia to improve bread quality characteristics and to evaluate the synergies of these starches in the final product. Cross-linked and oxidized cassava starch binary blends were used as a partial wheat flour substitute at 5%, 7% and 10%. The crumb moisture content, specific volume, height and texture of the composite breads were determined. There were no significant differences (p <0.05) in the height or the yield of the breads. As the modified cassava starch binary blend increased to 10%, the crumb firmness and hardness increased and the specific volume decreased. The samples containing the modified cassava starch binary blend at a 5% wheat flour replacement level had the most similar textural properties to those of the wheat flour bread. However, this sample had the lower sensory acceptance test score at 7 days of storage, as compared to the wheat flour bread because of its higher firmness crumb.