Abstract
This study presents the textural characteristics of wheat-cassava bread in terms of its response to compression, piercing and tearing forces. High Quality Cassava Flour (HQCF) has been found suitable for incorporation into wheat flour for the production of acceptable bread. Compression, piercing and tensile or tearing tests were performed with a Universal texture testing machine Testometric (M500). Results showed that there was no significant change recorded (p 0.05) until day 2, i.e. the third day after baking and though the Control with no cassava was markedly different from the others, the cassava samples were comparable in texture. Storage time was found to influence textural characteristics in terms of compression more than the level of cassava inclusion while both level of cassava inclusion and storage time seem to affect piercing as well as tearing strengths. From this study, the inclusion of up to 20% cassava does not seem to impair the texture of wheat/cassava bread.
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