The purpose of this study is to investigate the chemical and microbiological quality of biscuits and bread through the partial substitution of the wheat flour.
Completely randomized experiment with four treatments and nine replications was used in this study. The quality of biscuits and bread formulations was monitored by chemical parameters (moisture, ashes, protein, lipids, pH, water activity, acidity and carbohydrates) and microbiological parameters (coliforms at 35 and 45ºC, coagulase positive Staphylococcus and Salmonella sp.).
The formulation of biscuits containing 25, 50 and 75% of cassava flour and formulation of bread containing 10, 20 and 30% of cassava flour had higher carbohydrate content compared to the control formulation (p = 0.014). This was associated with the incorporation of cassava flour, which is an excellent producer of carbohydrates compared to other cereals. All formulations showed values <3 for coliforms at 35 and 45ºC and coagulase positive Staphylococci, as well as an absence for Salmonella sp.
The present attempt was made to formulate biscuits and bread with a reduction in wheat flour and the addition of manioc flour, with the objective of reaching products with higher carbohydrate content and low gluten content, to improve the nutritional level and commercial value of these products.
The authors would like to thank the Federal University of Paraíba for providing their laboratories as a support to carry out the research.
Financing: This research did not receive any specific grant from any public or private development agency or by for-profit sectors.
Conflicts of interest: The authors declare that they have no conflicts of interest.
Andrade de Oliveira, V., Costa, G.F.d. and de Sousa, S. (2021), "Chemical and microbial evaluation of bread and biscuits made from wheat flour substituted with cassava flour", Nutrition & Food Science, Vol. 51 No. 5, pp. 792-807. https://doi.org/10.1108/NFS-06-2020-0231
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