Assessment of Functional Properties of Wheat-Cassava Composite Flour

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

doi:10.3390/foods12193585

Assessment of Functional Properties of Wheat-Cassava Composite Flour

Foods. 2023 Sep 27;12(19):3585. doi: 10.3390/foods12193585.

Authors

Mingjuan Li^{1

2}, Yayuan Zhang^{1

2}, Xiangrong You^{1

2}, Ying Wang^{1

2}, Kui Zhou^{1

2}, Ping Wei^{1

2}, Linyan Wei^{1

2}

Affiliations

¹ Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China.
² Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China.

Abstract

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.

Keywords: cassava flour (CF); dough; functional properties; physicochemical qualities; wheat–cassava composite flour (W-CF).

Grants and funding

This research was funded by the National Natural Science Foundation of China (No.31960456, No.32060517), Guangxi Natural Science Foundation (No.2019GXNSFBA245029), and Projects of GXAAS (No. Gui Nong Ke 2021YT114 and 2021YT115).