| dc.description.abstract | The physico-chemical properties of tropical root
starches from arrowroot, cassava, sweet potato, taro, and
yam were studied in order to clarify their possible
incorporation and role in a bread making formulation. These
properties were then compared with those of starches from a
Canadian western red spring wheat (CWRSW) (cv. Neepawa) of
good baking, and a soft white spring wheat (SWSW) (cv.
Fielder) of inferior baking quality. A flour composite
formula of 85% starch and 15% vital gluten was adopted for
all starches. Bread from pure wheat flours obtained from
Neepawa and Fielder were used as the standard and internal
references. Based on the influences in bread making of
starch granule size distribution and morphology, percent
amylose and mineral contents, water binding capacities,
swelling power and solubilities, gelatinization properties
and enthalpies of~fusion, gel viscosity, retrogradation in
gels, affinity for gluten, interaction with monoglycerides,
dough rheological properties, bread qualities in the
presence and absence of monoglyceride, and sensory
evaluation, it was concluded that wheat starches made better
composite breads than root starches with the same grade of
vital gluten. Of the root starches, cassava produced the
best composite bread next in quality to those of the wheat
starches, followed respectively by yam, sweet potato, taro
and lastly by arrowroot starch. Subtle differences between
starch composite breads and the standard wheat flour
breadindicated the need for the establishment of proper
formulations and baking conditions for the compositebreads.
The study, however, demonstrated that root starches possess
varying potentials of being used in composite bread making
with gluten or strong wheat flours. The study, in addition,
has provided fundamental results which could be useful in
further baking investigations involving root tuber flours,
since such flours are predominantly composed of starch | en |
