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.
Highlights
Stickiness, a surface related property, is a tendency of dough to adhere to contact surface of equipment and hands during mixing and kneading
Wheat flour proteins contain about 85 % gluten proteins (Avramenko et al, 2018; Ribeiro et al, 2018), while cassava flour protein is gluten-free (Chakrabarti et al, 2017)
The stickiness of wheat related blends are dependent on water absorption and gluten development
Summary
Stickiness, a surface related property, is a tendency of dough to adhere to contact surface of equipment and hands during mixing and kneading. This tendency affect dough handling (Villanueva et al, 2018). Stickiness properties of dough are influenced by several factors. Studies have shown that excessive water plays the most significant role in dough stickiness. Water acts as plasticizer in dough system due to its influence on molecular mobility (Liu et al, 2018a). Some properties of dough such as surface tension and solvation are dependent on the plasticizing effect of water (Fonseca-Florido et al, 2018). Information on the water absorption capability and intrinsic composition of base material is necessary to estimate the stickiness of resulting dough
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