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dc.contributor.author
Rodriguez Sandoval, Eduardo
dc.contributor.author
Polanía Gaviria, Leidy Yohana
dc.contributor.author
Lorenzo, Gabriel
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dc.date.available
2018-08-27T21:05:32Z
dc.date.issued
2017-02
dc.identifier.citation
Rodriguez Sandoval, Eduardo; Polanía Gaviria, Leidy Yohana; Lorenzo, Gabriel; Effect of Dried Cassava Bagasse on the Baking Properties of Composite Wheat Bread; Wiley Blackwell Publishing, Inc; Journal Of Texture Studies; 48; 1; 2-2017; 76-84
dc.identifier.issn
0022-4901
dc.identifier.uri
http://hdl.handle.net/11336/57312
dc.description.abstract
The present research was undertaken to explore the influence of dried cassava bagasse (F), carboxyl methyl cellulose (CMC) and tara gum on the quality characteristics of composite wheat bread. F was used to replace wheat flour at 5 and 10% substitution levels. Dried cassava bagasse-enriched wheat breads with CMC and CMC/tara gum binary blend (50:50 w/w) were analyzed to determine the specific volume of the breads, the crumb color, firmness and hardness. The addition of F decreased the specific volume of the breads. As the F concentration increased, the bread lightness decreased and the crumb redness, yellowness, firmness and hardness increased. The CMC was suitable for controlling the staling of the dried cassava bagasse-enriched wheat bread. Samples containing the CMC and F at a 5% wheat flour replacement level had high acceptability by the consumers at the end of storage and resulted in higher crumb moisture content and lower crumb firmness during the storage. Practical Application: Cassava bagasse (CB) is the main solid residue produced by the cassava starch industry and is made up of fibrous root material. The high moisture content prevents the use of CB by the starch industry because there is a strong possibility of microbial contamination. In this sense, drying that is simultaneous with production is essential for the effective utilization of CB. However, alternative uses for this product are necessary in order for the drying process to be economically interesting. One alternative is to use dried cassava bagasse (F) in breadmaking. The addition of F to bread has not been investigated. Hence, more studies are necessary for a better understanding of the effect of a partial substitution of wheat with F to obtain fiber-wheat composite bread. Moreover, it is also necessary to increase dietary fiber intake, taking into account the fact that customers demand healthier foods.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Carboxyl Methyl Cellulose
dc.subject
Dried Cassava Bagasse
dc.subject
Fiber-Enriched Wheat Bread
dc.subject
Tara Gum
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Effect of Dried Cassava Bagasse on the Baking Properties of Composite Wheat Bread
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-08-27T14:07:12Z
dc.journal.volume
48
dc.journal.number
1
dc.journal.pagination
76-84
dc.journal.pais
Reino Unido
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dc.journal.ciudad
Londres
dc.description.fil
Fil: Rodriguez Sandoval, Eduardo. Universidad Nacional de Colombia; Colombia
dc.description.fil
Fil: Polanía Gaviria, Leidy Yohana. Universidad Nacional de Colombia; Colombia
dc.description.fil
Fil: Lorenzo, Gabriel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
dc.journal.title
Journal Of Texture Studies
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/jtxs.12212
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jtxs.12212
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