Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs

Abstract

A growing interest in promoting the use of local sources of flour for the partial replacement of wheat flour is observed. Dehydrated cassava puree (DCP) is obtained by cooking, mashing, and drying the cassava roots. The objective was to evaluate the physicochemical and functional properties of DCP and its influence on the texture of unfermented doughs. Four blends with different proportions of wheat flour and DCP were used. The physical and functional properties of the blends were correlated (p < 0.05) with the results of TPA, forward extrusion, compression, and extensibility tests carried out with the TA. XT-plus texture analyzer. The DCP doughs presented higher consistency, cohesiveness, elasticity, resilience, hardness, and gumminess than wheat flour dough. Those textural parameters were correlated (>0.90) with properties such as average particle size and water absorption. The use of DCP for dough production is viable, and its texture characteristics are suitable for industrial processes.