Quality of wheat-cassava bread as affected by selected improvers

Michael Ayodele Idowu (Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria)
Kazeem Iroko (Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria)
Abiodun Aderoju Adeola (Institute of Food Security, Environmental Resources and Agricultural Research, Food and Nutrition Research Programme,Federal University of Agriculture, Abeokuta, Nigeria)
Isaac Babatunde Oluwalana (Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria)
Jerome Ayokunle Ayo (Department of Food Technology, The Federal Polytechnic, Bauchi, Nigeria)
Damilola Shayo Ikuomola (Department of Food Science and Technology, Joseph Ayo Babalola University, Ikeji-Arakeji, Nigeria)

World Journal of Science, Technology and Sustainable Development

ISSN: 2042-5945

Publication date: 5 January 2015

Abstract

Purpose

The purpose of this paper is to evaluate some common bread improvers (normally used for 100 per cent wheat bread) for their effect on the quality attributes of wheat-cassava (90:10) composite bread.

Design/methodology/approach

Four commonly used bread improvers (ASA, ABT, EDC and PTB) in Nigeria were evaluated for their effect on the baking potential of wheat-cassava (90:10) composite flour. Bread samples were baked from wheat-cassava (90:10) composite flour, with and without bread improvers. Changes in dough height during fermentation, oven spring, yield and specific volume of bread samples were determined. Bread samples were also evaluated for their sensory and staling characteristics.

Findings

Results showed that dough height during fermentation did not change significantly (p<0.05) and crumb colour, firmness, taste and aroma were unaffected by addition of bread improvers; but oven spring, yield, specific volume, bread shape, crust colour, texture and overall acceptability of bread were significantly different (p>0.05). All the bread improvers except ABT extended the shelf life of wheat-cassava (90:10) composite bread for a period of 24-48 hours.

Practical implications

Bread improvers normally used for 100 per cent wheat bread could be used effectively for wheat-cassava (90:10) composite bread without an adverse effect on quality of bread.

Originality/value

Bread makers need little or no additional training to handle wheat-cassava (90:10) composite flour for bread making process hence, Nigeria can sustain her policy of using wheat-cassava composite flour for baking without any serious technical problem.

Keywords

Acknowledgements

The authors acknowledge the assistance and contributions of the laboratory technologists and technicians of the bakery and sensory Laboratories of the Federal University of Agriculture, Abeokuta and Joseph Ayo Babalola University, Ikeji-Arakeji.

Citation

Idowu, M.A., Iroko, K., Adeola, A.A., Oluwalana, I.B., Ayo, J.A. and Ikuomola, D.S. (2015), "Quality of wheat-cassava bread as affected by selected improvers", World Journal of Science, Technology and Sustainable Development, Vol. 12 No. 1, pp. 79-86. https://doi.org/10.1108/WJSTSD-08-2014-0025

Publisher

:

Emerald Group Publishing Limited

Copyright © 2015, Emerald Group Publishing Limited

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