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Production of bread from blends of sorghum flour and gelatinized cassava starch
(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
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.
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
"Major subject: Food Science and Technology".