Abstract
AbstractThe breadmaking potential of cassava flour (in cassava flour/defatted soya flour/glyceryl monostearate recipes (80/20/3, w/w/w)) is not merely dependent on the age of the crop at harvest, but also on the season of planting and time of harvesting. Effects of cassava genotype are less important for determining bread quality. In flours obtained from crops harvested at different times after planting, differences in gelatinisation onset temperatures measured by Brabender visco‐amylography and by differential scanning calorimetry accounted for the observed differences in breadmaking potential of cassava flour of single genotypes and planting seasons to some extent. Cassava starch produced breads with a drier crumb, with a finer structure and with a more bulged crust than cassava flour. Differentiations in baking performance between starch samples, although smaller, still existed. This showed that the breadmaking potential of cassava flour samples is determined both by the starch and by the non‐starch fractions. Differentiation of cassava samples in the breadmaking process did not occur at the mixing or fermentation stage of the batter but during baking.
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