Cereal Chem 55:423 - 435.  |  VIEW ARTICLE
Baking Studies with Cassava and Yam. II. Rheological and Baking Studies of Tuber-Wheat Flour Blends.

C. F. Ciacco and B. L. D'Appolonia. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

Rheological and baking properties of flour blends containing various levels of either cassava flour, cassava starch, or yam flour with hard red spring wheat flour were investigated. As the tuber flour level was increased, developing time and stability of dough decreased. Incorporation of sodium stearoyl-2-lactylate (SSL) increased dough strength for blends containing cassava starch or yam flour. Extensigram data showed an increase in the proportional number as the percentage of cassava starch or yam flour in the blend was increased. With blends containing more than 15% cassava starch, however, the proportional number tended to level off. In all cases, the area under the extensigram curve decreased as the percentage of tuber flour in the blend increased. With the conventional breadbaking procedure, acceptable bread could be produced up to the 15% level of incorporation of cassava starch or yam flour. Although acceptable bread could be produced with 10% cassava flour, difficulties were encountered with the dough handling properties. Blends containing yam flour, up to the 10% level, produced the best French-type bread, while those containing 5 and 10% cassava starch produced the best white pan bread. Blends containing cassava starch showed the best results with the continuous breadbaking procedure. Addition of 0.5% SSL to the cassava starch blends improved the internal characteristics of the continuous bread. Blends with yam flour produced the poorest continuous bread. Regardless of the type of breadbaking procedure, blends containing cassava starch showed a better baking response than did those with cassava flour.