FLOUR, STARCH AND COMPOSITE BREADMAKING QUALITY OF VARIOUS CASSAVA CLONES

Bread was made using a straight-dough baking process from a local soft wheat flour partially substituted at four levels with flour from nine different cassava (Manihot esculenta, Crantz) clones- The physicochem ical properties of the blended flours, including starch quality, were determined and related to dough rheology, bread volume and crumb chara cteristics. Breadmaking quality at substitution levels of 100 and 200 g kg-1 of mixed flour was reliably predicted from the cassava flour di astatic activity only. Flours with relatively high diastatic activitie s, ie above approximately 145 mg of maltose, had deleterious breadmaki ng effects. Baking absorption effects were more critical at substituti on levels of 300 and 400 g kg-1. Cassava flour diastatic activity was highly dependent on the moisture contents of the respective tuberous r oots. and affected the extent of starch gelatinisation in the breadcru mbs.