Influence of Malt on Rheological and Baking Properties of Wheat–cassava Composite Flours

Abstract

Wheat flour was partially substituted with cassava flour at various levels. Malt was added at different levels to the composite flour and the resultant blends were evaluated for α -amylase activity and rheological properties. The best blends were selected based on α -amylase activity and rheological properties for making bread. The α -amylase activity of wheat–cassava composite flours was Enhanced by the addition of 1% malt and judged to be suitable for making bread. Addition of malt to the composite flours did not affect the water absorption and reduced the mixing time. Also, dough stability, strength of flour and weakening of dough of composite flours were improved by the addition of 1% malt. Wheat flour substituted with 20, 30, 40 and 50% cassava flour with 1% malt were selected for making bread. Loaf height, loaf volume, oven spring and specific volume obtained from composite flours at 20 and 30% cassava substitution level and 1% malt were not significantly different to that of control bread obtained from 82% extraction ratio wheat flour. Sensory evaluation of the bread obtained from composite flours at 20 and 30% cassava substitution level and 1% malt had acceptable sensory qualities similar to that obtained from wheat flour 82% extraction ratio.