食品加工与技术杂志

抽象的

Effect of Spent Yeast Fortification on Physical Characteristics of Cassava-Wheat Composite Bread

Amaraegbu A, Adewale P and Ngadi M

In this study, the effect of substituting wheat flour with 10%, 20%, and 30% cassava flour (CF) and the addition of 5, 10, and 15 g SBY (protein concentrates) on cassava-wheat composite bread was studied. Density and specific volume of the bread were influenced (p<0.05) by the percentage composition of CF. The breadcrumb total color difference was significantly (p<0.05) influenced by the addition of SBY. In the crust, only the brightness remained significantly different between the control and SBY fortified composite bread. The parameters a*, b* and L* of the fortified bread crusts were not significantly different. The desirability score of the two major variables: % composition of CF was 20% and SBY concentration was 10 g as optimum values of the fortified cassava–wheat composite bread. The Microstructure of 5 and 10 g of fortified bread were similar but different from that of 15 g fortified bread. Findings from this study revealed suitability of SBY in composite bread making to improve physical properties of the bread.