| dc.description.abstract | A breadmaking-quality wheat gluten was used in a composite flour formula of 85 percent starch and 15 percent vital gluten to assess the feasibility of using cassava starch in breadmaking. Some cassava starch technological properties, such as size, swelling power, and gelatinization, were close to those of wheat starch, whereas amylose solubility and extent of retrogradation differed. The former property had a beneficial effect on starch gluten affinity while the latter had to be rectified by forming starch clathrate compounds with alpha-crystallinity forms of C16-type monoglycerides. Therefore, wheat starch can be interchanged with cassava starch, retaining bread quality close to that of true wheat bread. Additionally, the feasibility of using cassava root flours instead of starch was also suggested. (AS) | en_US |
