Physical Properties of Bread from Wheat– Cassava Flour Composite Using Response Surface Methodology (RSM)

Abstract

Physical properties of bread prepared from 90% wheat and 10% cassava composite flour were investigated using response surface methodology. A central composite rotatable experimental design with two factors and five levels was used. The independent variables were baking temperature and time. Thirteen baking trials were performed with five central points and eight non central points. The results showed that the crumb moisture, specific loaf volume, crumb hardness and overall acceptability values ranged from 33 - 39.6%, 3.80 - 4.8cm3/g, 63.00 - 70.25N and 6.2 - 8.1 respectively. There were significant differences (p< 0.05) in the physical properties of the bread samples and the physical properties were affected by the baking temperature and time. The bread samples baked at temperature of 195°C for 16.89 minutes were highly preferred by the panelists and the best processing conditions were baking temperature of 181.20°C at 24.18 minutes with desirability of 0.85. This research suggested that 10% inclusion of cassava in the production of bread would further increase the utilization of cassava flour, thereby promoting the economic value of the indigenous crop.