title: Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads.
abstract: Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM), sodium stearoyl-2-lactylate (SSL), and lecithin (LC); and hydrocolloids, carboxymethylcellulose (CMC) and high-methylated pectin (HM pectin) were added during dough preparation of the composite flours (cassava-maize-wheat, 40 : 10 : 50). Each emulsifier was tested in combination with the hydrocolloids at levels of 0.1, 0.3, and 0.5% while hydrocolloids were used at a level of 3%. Bread quality attributes such as specific loaf volume, crust colour, crumb moisture, and firmness were measured. The specific volume of the fresh breads significantly improved with the addition of hydrocolloids (7.5 and 13%) and in combination with emulsifiers (from 7.9 to 27%) compared with bread produced without improvers. A significant improvement of brownness index and firmness of the composite flours breads was achieved with the addition of hydrocolloids and emulsifiers. The results show that emulsifiers and hydrocolloids can significantly improve the baking quality of CMW breads and thereby enhance the potential for using locally produced flours in bread baking.
authors.affiliation: Departamento de Engenharia Química, Faculdade de Engenharia, Universidade Eduardo Mondlane, Maputo, Mozambique; Department of Chemical and Biological Engineering/Food Science, Chalmers University of Technology, Gothenburg, Sweden.
authors.forename: Maria
authors.initials: M
authors.lastname: Eduardo
authors.affiliation: Department of Chemical and Biological Engineering/Food Science, Chalmers University of Technology, Gothenburg, Sweden.
authors.forename: Ulf
authors.identifier: 0000-0002-1486-8498
authors.initials: U
authors.lastname: Svanberg
authors.affiliation: Department of Chemical and Biological Engineering/Food Science, Chalmers University of Technology, Gothenburg, Sweden; The Swedish Institute for Food and Biotechnology (SIK), Gothenburg, Sweden.
authors.forename: Lilia
authors.initials: L
authors.lastname: Ahrné