WHEAT-STARCH, CASSAVA STARCH, AND CASSAVA FLOUR IMPAIRMENT OF THE BREADMAKING POTENTIAL OF WHEAT-FLOUR

Optimum mixing time and water absorption levels of composite wheat flo urs were evaluated by response surface methodology. Water absorption w as correlated with loaf volume in breadmaking where wheat flour was su bstituted at 0, 15, or 30% by wheat starch, cassava starch, or cassava flour. The significance of the mixing time was less clear-cut. Baking results showed that the reduced breadmaking potential of wheat flour with partial substitution is not solely a function of gluten dilution. Indeed, loaf volume data showed that the breadmaking potential of a s ubstituted wheat flour is determined by the degree of substitution as well as the type of substitute. Clear differentiation of the substitut es occurs during baking, not at the fermentation stage of the dough. D ifferential scanning calorimetry showed no drastic differences in the gelatinization properties of the doughs made from substituted flours.