Enhancing White Pand Bread Excellence: Optimizing Dough Properties and Quality using Wheat and Extruded Cassava Flour Blends

Abstract

Abstract: This study investigated the effects of substituting wheat flour with extruded cassava flour (ECF) at different levels (0, 5, 10, and 15%) and non-extruded cassava flour (NECF) at 10%, as well as the application of the emulsifier polyglycerate 60 (at levels of 0, 0.25, and 0.5%) on dough rheological behavior and physical properties of white pan bread. The experiments were conducted using a 3×5 factorial split plot design, with three replicates. Dough rheological properties were evaluated using an alveograph, and physical properties of bread, such as loaf volume and specific volume, were measured. The results showed that the substitution of wheat flour with ECF led to a decrease in dough extensibility (L) and an increase in dough tenacity (P). The emulsifier application had a significant effect on P values, with variations observed across different levels of substitution. The swelling index (G) decreased with substitution of ECF. Parameters such as P/L (configuration ratio), elasticity index (Ie), and work function showed significant changes with substitution. Loaf volumes and specific volumes were influenced by both the level of substitution and the emulsifier. Work index (W) and elasticity index (Ie) were highly correlated with loaf volume, while the configuration ratio (P/L) had a negative correlation. The correlation results of 5 and 10% substitution of ECF obtained, controlled by emulsifier accurately predict a good bread physical property.