FLOUR, STARCH AND ALTERNATIVE (WHEATLESS) BREADMAKING QUALITY OF VARIOUS CASSAVA CLONES

Alternative (wheatless) cassava breads were made with cassava flour fr om eight different cassava (Manihot esculenta, Crantz) clones fortifie d with soya flour (200 g kg-1 total flour) using margarine and egg whi te. or xanthan, as additives. In this study, bread specific volumes we re reliably predicted from only the diastatic activity and maximum pas te viscosity of the cassava flour. although further variables still ne ed to be investigated. Flours with diastatic activities above approxim ately 145 mg of maltose. and indirectly low maximum paste viscosities, produced dense, pudding-like structures with completely gelatinised c rumbs. The flour diastatic activity was dependent on the moisture cont ent of the freshly harvested tuberous root; above a critical threshold moisture (approximately 75%) content the specific air intake of the l oaves decreased sharply. The extent of starch gelatinisation and solub ilisation did not critically affect loaf 'volumes but affected crumb s tructures.