SciELO - Scientific Electronic Library Online

 
vol.44 issue2Swine slurry application and soil management on double-cropped oat/maizeIntegrated crop-livestock systems and climate change policies author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

Share


Pesquisa Agropecuária Tropical

On-line version ISSN 1983-4063

Abstract

CASTIGLIONI, Gabriel Luis et al. Alveoli size and acceptance of white bread enriched with cassava bran. Pesqui. Agropecu. Trop. [online]. 2014, vol.44, n.2, pp.127-134. ISSN 1983-4063.  https://doi.org/10.1590/S1983-40632014000200003.

Given that solid and liquid residues are generated in the cassava processing, the present study aimed at using cassava bran to make bread. After a physico-chemical and microbiological analysis of cassava bran samples, five bread formulations, with substitution of wheat flour (WF) by dry cassava bran (DCB) between 0% and 20%, were evaluated by analyzing the mean diameter of the dough alveoli, image and acceptance test. The cassava bran presented a high moisture content (89.1 g 100 g-1). Thus, to use it in a safe way, concerning the microbiological aspect, the residue was dried, in order to provide a proper storage, before making the bread. The DCB samples showed no Bacillus cereus, thermotolerant coliforms and Salmonella sp. From the image analysis, it was found that the replacement of WF by DCB negatively affected the dough rise, being possible to suggest a model to describe the size variation of the breads alveoli, depending on the ingredients substitution level. The formulation with a 10% substitution of WF by DCB showed the best sensorial acceptability. It was possible to conclude that the use of DCB for making white bread is viable, from a technological, microbiological and sensorial point of view, and that it can improve economic and environmental aspects of industries that produce cassava starch.

Keywords : Manihot esculenta Crantz; industrial residue; cassava starch.

        · abstract in Portuguese     · text in Portuguese     · Portuguese ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License