Cereal Chem 55:799 - 808.  |  VIEW ARTICLE
Pregelatinized Cara (Water Yam) Flour: Effect on Dough and Bread Quality.

A. A. El-Dash, A. Tosello, and G. Roa. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

Pregelatinized cara flour was prepared by paring, cutting, and boiling cara for 50 min. After cooling, the cara was spray-dried into flour. A study was made of the effect of addition of this flour on the properties of dough made from medium strength wheat flour using the standard flour-water dough (FWD) system and in the presence of the other baking ingredients (bread dough [BD] system). In the FWD system, the water absorption increased while the mixing requirements decreased. The dough also showed a significant increase in resistance to extension and maximum resistance to extension, indicating an oxidative effect. On testing the dough properties in the BD system, however, the mixing requirements were not affected, and the dough resistance to extension and extensibility remained essentially constant up to the 10% level. Testing the performance of any composite flour dough in a BD system is recommended to permit measuring and accounting for the collective effect of all baking ingredients. When the baking test was conducted with dough consistency adjusted to 500 farinograph units, bread with 7.5% cara flour had excellent volume and quality, although using 0.25% calcium stearyl-2-lactylate at the 10% level was necessary.