Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough | Učinki tapioke na lepljivost pšeničnega krušnega testa: nevzhajano, vzhajano in zmrznjeno vzhajano testo

Inglés. Cassava utilization in the form of cassava-wheat bread is increasing in Africa. However, information on stickiness properties of dough handling under normal and frozen conditions is limited. In view of this the gluten contents and water absorption of doughs, and stickiness of unleavened, leavened and leavened-frozen doughs processed from 0 to 30 % cassava flour substitution level (CFSL) as compared to wheat flour were determined. The gluten contents of flour blends (6.88–13.00 %) decreased significantly (p < 0.05) with increasing CFSL. Water absorption capacity (WAC) was ranged from 59.57–61.70 % and showed positive correlation with gluten contents (r = 0.595, p < 0.05). Cassava variety (CV) and CFSL had significant p < 0.05) influence on stickiness of unleavened (34.14–122.17 g), leavened (13.53–83.94 g) and leavened frozen (126.88–146.82 g) dough. Irrespective of CV and CFSL, frozen dough had the highest stickiness. Gluten content and WAC had significant (p < 0.01) negative influence on stickiness in unleavened (r = -0.445 and -0.437, respectively) and leavened (r = -0.457 and -0.434, respectively) doughs. The variation in stickiness was influenced by gluten contents and CFSL. The unfrozen dough and frozen dough exhibited higher stickiness in lower and higher gluten content flour blends, respectively.

Esloveno. Uporaba tapioke, škroba pridobljenega iz manioke (kasave) (Manihot esculenta Crantz) narašča v obliki priprave mešanega kruha s pšenico na afriški celini, a je kljub temu zelo malo podatkov o lepljivosti navadnega in zmrznjenega testa. V povezavi s tem je bila glede na vsebnost glutena in absorpcijo vode v testu določena leplivost nevzhajanega, vzhajanega in zmrznjenega vzhajanega testa, narejenega iz mešane moke, v keteri so pšenično moko nadomestili z od 0 do 30 % tapioke (CFSL)v primerjavi s testom iz čiste pšenične moke. Vsebnost glutena je v mešanicah moke značilno upadala z naraščanjem dodatka tapioke (6,88–13,00 %; p < 0,05). Sposobnost absorbcije vode (WAC) je bila v območju od 59,57 do 61,70 % in je pokazala pozitivno korelacijo z vsebnostjo glutena (r = 0,595, p < 0,05). Sorta manioke (CV) in delež tapioke v mešani moki (CFSL) sta imela značilen učinek (p < 0,05) na lepljivost nevzhajanega (34,14–122,17 g), vzhajanega (13,53–83,94 g) in vzhajanega zmrznjenega testa (126,88–146,82 g). Ne glede na CV in CFSL je imelo vzhajano zmrznjeno testo največjo lepljivost. Vsebnost glutena in WAC sta imeli značilni negativni učinek (p < 0,01) na lepljivost nevzhajanega (r = -0,445 in -0,437) in vzhajanega testa (r = -0,457 in -0,434). Na spremenljivost lepljivosti testa sta vplivali vsebnost glutena in CFSL. Nezmrznjena in zmrznjena testa so pokazala večjo lepljivost pri manjših in večjih vsebnostih glutena v mešanicah moke.