Abstract
The objective of this study was to evaluate the effect of hydrocolloids and/or emulsifiers on the shelf‐life of composite cassava‐maize‐wheat (ratio 40:10:50) reference bread during storage. Added hydrocolloids were carboxymethylcellulose (CMC) and high methoxyl pectin (HM pectin) at a 3% level (w/w) and/or the emulsifiers diacetyl tartaric acid esters of monoglycerides (DATEM), lecithin (LC), and monoglycerides (MG) at a 0.3% level (w/w). After 4 days of storage, composite breads with MG had comparatively lower crumb moisture while crumb density was similar in all breads. The reference bread crumb firmness was 33.4 N, which was reduced with an addition of DATEM (23.0 N), MG (29.8 N), CMC (24.6 N) or HM pectin (22.4 N). However, the CMC/DATEM, CMC/LC, and HM pectin/DATEM combinations further reduced crumb firmness to <20.0 N. The melting peak temperature was increased from 52 C to between 53.0 C and 57.0 C with added hydrocolloids and/or emulsifiers. The melting enthalpy of the retrograded amylopectin was lower in composite bread with hydrocolloids and emulsifiers, 6.7–11.0 J/g compared to 20.0 J/g for the reference bread. These results show that emulsifiers in combination with hydrocolloids can improve the quality and extend the shelf‐life of composite cassava‐maize‐wheat breads.
Highlights
Partial replacement of wheat flour by flours produced from locally grown crops such as cassava and maize has a major economic interest to reduce the dependence on expensive wheat imports
This study has shown that an addition of hydrocolloids (CMC and HM pectin) and/or emulsifiers (DATEM, LC, and MG) to composite cassava-m aize-wheat bread has varying effects on quality parameters of breads during storage
Addition of emulsifiers (DATEM and MG) reduced crumb firmness but did not show a significant effect on the weight, density, or crumb moisture compared to the reference bread
Summary
Partial replacement of wheat flour by flours produced from locally grown crops such as cassava and maize has a major economic interest to reduce the dependence on expensive wheat imports. To compensate for the poor gluten network Eduardo et al (2014a) studied the effect of hydrocolloids and emulsifiers on improvement of the quality of composite bread evaluated as specific loaf volume, crumb moisture and firmness, and crust color. Addition of hydrocolloids (3% w/w), carboxymethylcellulose (CMC), or high methoxyl pectin (HM pectin), combined with different types of emulsifiers (0.1–0.5% w/w), diacetyl tartaric acid ester of monoglycerides (DATEM), sodium stearoyl lactylate (SSL) or lecithin (LC) showed that the specific loaf volume and bread firmness of the composite bread were significantly improved by the combination of hydrocolloids and emulsifiers. The results showed a high acceptability and willingness to purchase composite bread based on cassava flour among Mozambican consumers (Eduardo et al 2014b)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
