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Elemo, G.N., Osibanjo, A.A., Ibidapo, O.P, Ogunji, A.O., Asiru,W.B., Zakari, T and Olabanji, G.O (2017). Rheological characteristics and baking quality of flours from Nigerian grown wheat. African Journal of Food Science 11(12)/ 376-382.

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Article

Physical Properties of Bread from Wheat– Cassava Flour Composite Using Response Surface Methodology (RSM)

1Department of Food Technology, Lagos State Polytechnic, Ikorodu, Lagos State, Nigeria


American Journal of Food Science and Technology. 2019, Vol. 7 No. 4, 122-126
DOI: 10.12691/ajfst-7-4-3
Copyright © 2019 Science and Education Publishing

Cite this paper:
Peluola-Adeyemi O.A, Adepoju P.A, Lawal S.O. Physical Properties of Bread from Wheat– Cassava Flour Composite Using Response Surface Methodology (RSM). American Journal of Food Science and Technology. 2019; 7(4):122-126. doi: 10.12691/ajfst-7-4-3.

Correspondence to: Peluola-Adeyemi  O.A, Department of Food Technology, Lagos State Polytechnic, Ikorodu, Lagos State, Nigeria. Email: biodunpeluolaadeyemi@gmail.com

Abstract

Physical properties of bread prepared from 90% wheat and 10% cassava composite flour were investigated using response surface methodology. A central composite rotatable experimental design with two factors and five levels was used. The independent variables were baking temperature and time. Thirteen baking trials were performed with five central points and eight non central points. The results showed that the crumb moisture, specific loaf volume, crumb hardness and overall acceptability values ranged from 33 - 39.6%, 3.80 - 4.8cm3/g, 63.00 - 70.25N and 6.2 - 8.1 respectively. There were significant differences (p< 0.05) in the physical properties of the bread samples and the physical properties were affected by the baking temperature and time. The bread samples baked at temperature of 195°C for 16.89 minutes were highly preferred by the panelists and the best processing conditions were baking temperature of 181.20°C at 24.18 minutes with desirability of 0.85. This research suggested that 10% inclusion of cassava in the production of bread would further increase the utilization of cassava flour, thereby promoting the economic value of the indigenous crop.

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