Bread-making potential of heat-moisture treated cassava flour-additive complexes

Complexation of cassava flour with additives provides promising bakery functionality. In this study, cassava flour was complexed with guar gum (GG) and sodium stearoyl lactylate (SSL) using dry-heat-moisture treatment (250 g/kg, 90 degrees C and 45 min) and steam-heat-moisture treatment (150 g/kg, 120 degrees C/2 x 10(5) Pa and 10 min), respectively, and blended with wheat flour at 300 g/kg substitution level. Effect of heat-moisture treated cassava flour-GG/SSL complexes on dough rheological characteristics (farinograph, extensograph and viscoelasticity), bread characteristics (physical, crumb structure and texture) and bread staling kinetics of wheat-cassava composite flour were studied. Notably, wheat flour-dry-heat-moisture treated cassava flour-SSL complex ensued higher dough stability, loaf specific volume (26%) and bread crumb porosity and lower crumb hardness (19%) and loaf density (20%) relative to wheat-native cassava flour. Wheat flour-dry-heat-moisture treated cassava flour-GG complex revealed higher dough viscoelasticity and crumb adhesiveness (83%) relative to wheat-native cassava flour. Higher dough resistance to extension/extensibility ratio and lower amylopectin retrogradation kinetics was shown by wheat flour-steam-heat-moisture treated cassava flour-SSL complex when compared with wheat flour-native cassava flour. Wheat flour-steam-heat-moisture treated cassava flour-GG complex had higher crumb cohesiveness (33%), springiness (11%) and chewiness (30%) than wheat flour-native cassava flour. Noteworthy relationships between dough and bread characteristics were revealed.