Production of bread from blends of sorghum flour and gelatinized cassava starch /
(2%), salt (2%) and raw cassava starch to develop a batter.
| Main Author: | |
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1994.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | (2%), salt (2%) and raw cassava starch to develop a batter. 30'C and mixed with sorghum flour, sugar (8%). dry yeast and had no effect on crumb properties. Sorghum flours had blends containing sorghum flour, raw and gelatinized cassava bread with lower loaf volume and a sticky crumb, and waxy cassava breads. consumed similar to wheat bread, although it stales content had poor bread quality, suggesting that amylose may enhanced batter cohesiveness and viscosity, while raw cassava flour produced the best loaf, ATx630*Tx435 flour produced flour produced unacceptable bread with wet, sticky crumb and for 40 min and baked at 192'C for 20 min. Gelatinized starch Freshly baked sorghum-cassava breads had acceptable freshness. Antistaling additives can retard staling and had the highest peak viscosity and the greatest setback increased loaf volume, and improved crumb structure and is used to provide a continuous network to disperse the loaf volume and significantly better crumb structure than low loaf volume. Amylose content was 25.6, 20.8, and 4.1%, Low specific volume yeast leavened bread was prepared from of viscosity and increased the time required to reach particle size distribution produced the best bread. Dorado peak viscosity. Nonwheat yeast leavened bread can be made play an important role in breadmaking quality of sorghum prolong the freshness of sorghum-cassava bread. rapidly. respectively. The sorghum flours with reduced amylose Shortening (1%) and succinylate monoglycerides (SMG, 1%) significantly different pasting properties. The nonwaxy sodium stearoyl-2-lactylate did not increase bread volume softness, but caused a rancid off-flavor. Glycerol and sorghum bread. Sorghum flours free of black specks, with fine sorghum flour. The coarse grain bread can be sliced and starch improved the crumb. Sorghum-cassava bread had greater starch. Cassava starch was gelatinized in 90% distilled texture and flavor; a high staling rate shortened their The batter was scaled (200 g), fermented at 300C and 90% RH viscosity. Shortening (1%) and 1% SMG retarded the onset water by boiling for 4 min. The starch paste was cooled to with fine sorghum flour when gelatinized cassava starch |
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| Item Description: | "Major subject: Food Science and Technology". Vita. |
| Physical Description: | xv, 136 leaves : illustrations ; 28 cm. Also available online. |
| Bibliography: | Includes bibliographical references. |