Quality of wheat-cassava bread as affected by selected improvers
| Date | 05 January 2015 |
| Published date | 05 January 2015 |
| DOI | https://doi.org/10.1108/WJSTSD-08-2014-0025 |
| Pages | 79-86 |
| Author | Michael Ayodele Idowu,Kazeem Iroko,Abiodun Aderoju Adeola,Isaac Babatunde Oluwalana,Jerome Ayokunle Ayo,Damilola Shayo Ikuomola |
| Subject Matter | Public policy & environmental management,Environmental technology & innovation |
Quality of wheat-cassava bread
as affected by selected improvers
Michael Ayodele Idowu and 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, and
Damilola Shayo Ikuomola
Department of Food Science and Technology, Joseph Ayo Babalola University,
Ikeji-Arakeji, Nigeria
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
(po0.05) and crumbcolour, firmness, taste and aroma wereunaffected by addition of bread improvers;
but oven spring, yield, specific volume, bread shape, crust colour, texture and overall acceptability of
bread were significantly different(pW0.05). All the bread improvers exceptABT extended the shelf life
of wheat-cassava (90:10) composite bread for a periodof 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 Sustainability, R&D, Technology, Baking, Composite flour, Bread improvers,
Quality attributes, Wheat, Cassava, Additives
Paper type Research paper World Journal of Science,
Technology and Sustainable
Development
Vol. 12 No. 1, 2015
pp. 79-86
©Emerald Group Publis hing Limited
2042-5945
DOI 10.1108/WJSTSD-08-2014-0025
The current issue and full text archive of this journal is available on Emerald Insight at:
www.emeraldinsight.com/2042-5945.htm
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.
79
Quality of
wheat-cassava
bread
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