Assessment of Functional Properties of Wheat-Cassava Composite Flour

文献类型： 外文期刊

第一作者： Li, Mingjuan

作者： Li, Mingjuan;Zhang, Yayuan;You, Xiangrong;Wang, Ying;Zhou, Kui;Wei, Ping;Wei, Linyan;Li, Mingjuan;Zhang, Yayuan;You, Xiangrong;Wang, Ying;Zhou, Kui;Wei, Ping;Wei, Linyan

作者机构：

关键词： cassava flour (CF); wheat-cassava composite flour (W-CF); dough; functional properties; physicochemical qualities

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 19 期

页码：

收录情况： SCI

摘要： Cassava flour (CF) was used as a raw material to replace wheat flour (WF) at levels of 0% (control), 10%, 20%, 30%, 40%, and 50% to prepare wheat-cassava composite flour (W-CF) and dough. The effects of different CF substituting levels on the functional properties of the W-CF and dough were investigated. The results show that an increase in CF led to a decrease in the moisture, protein, fat, and b* values of W-CF. The crude fiber, ash, starch, L*, a* values, iodine blue value (IBV), and swelling power (SP) of the composite flour increased gradually. It was found that the water absorption, hardness, and chewiness of the W-CF dough increased with an increase in the CF substitution level. A different trend could be observed with the springiness and cohesiveness of the W-CF dough. The resistance to extension, extensibility, and the extended area of the W-CF dough at all substitution levels was significantly lower than that of the WF dough. The elasticity and cohesiveness of the dough tended to increase for CF content from 10% to 30%, followed by a decrease at a higher replacement. Pearson correlation analysis indicated that the substitution levels of CF had a significant influence on the proximate analysis and functional properties of the W-CF and dough. This study will provide important information on choosing CF substitution levels for different products.

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