Ruiz Meneses, Luis E.

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    Elaboración de pan fermentado a partir de harina de yuca
    (2011) Ruiz Meneses, Luis E.; Pérez Muñoz, Fernando; College of Agricultural Sciences; González Vélez, Agenol; Rodríguez Rodríguez, María del C.; Negrón de Bravo, Edna; Department of Food Science and Technology; Calcagno Pizzarelli, Bárbara O.
    Breads were formulated and evaluated using composite cassava-wheat flour. Cassava flour used, enriched with gluten, came from 3 different sources (commercial cassava flour, peeled cassava flour and unpeeled cassava flour) and 4 levels of substitution (12.5%, 25% 37.5% and 50%) were used for the preparation of breads. The breads were compared to a control prepared in 100% wheat flour. Flours were evaluated in terms of proximate composition, sorption isotherm and color; finding that they all met the minimum requirements for use in bread making. Prepared bread doughs were evaluated in terms of growth. Significant differences (p ≤ 0.05) among the masses developed with substitutions of 25%, 37.5% and 50% compared to control. In assessing the variables pH and Aw, no significant differences were found between treatments compared to the control. Breads were analyzed physically in terms of growth, growth rate, specific volume, weight loss during baking, texture and color. For each of these parameters, significant differences were found when compared to the control, particularly at levels of 37.5% and 50%. The control treatments were similar to breads made with cassava flour substitutions of 12.5 and 25%. When performing chemical analysis, significant differences were found in fiber and ash content, with breads containing 37.5% and 50% cassava exhibiting the highest compared to the control. No significant differences were evident in terms of Aw of the loaves and appearance of mold growth, the latter being about day 11. Sensory analysis reported that preferred breads, not including the control, were prepared with 12.5% of peeled cassava flour followed by formulations at 25%.