Gluten-Free Bread Making Trials from Cassava (Manihot Esculenta Crantz) Flour and Sensory Evaluation of the Final Product |
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| Authors: | Antonella Pasqualone Francesco Caponio Carmine Summo Vito Michele Paradiso Gabriella Bottega Maria Ambrogina Pagani |
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| Affiliation: | 1. University of Bari, Dipartimento di Progettazione e Gestione dei Sistemi Agro-Zootecnici e Forestali (PROGESA), Sezione di Industrie Agro-Alimentari , Bari, Italy antonella.pasqualone@agr.uniba.it;3. University of Bari, Dipartimento di Progettazione e Gestione dei Sistemi Agro-Zootecnici e Forestali (PROGESA), Sezione di Industrie Agro-Alimentari , Bari, Italy;4. University of Bari, Dipartimento di Progettazione e Gestione dei Sistemi Agro-Zootecnici e Forestali (PROGESA), Sezione di Industrie Agro-Alimentari , Bari, Italy;5. University of Milano, Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche (DISTAM), Sezione di Industrie Alimentari , Milano, Italy |
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| Abstract: | The aim of this work was to evaluate the effectiveness of the use of cassava flour in bread making, and the sensory acceptability of the final product. Different baking trials were carried out by using egg white and extra-virgin olive oil, in consideration of their high nutritional value with respect to other food additives (i.e., hydrocolloids). Significant (p < 0.05) improvements of loaf specific volume (from 2.24 to 3.93 mL/g) and crumb firmness (from 9.14 to 4.67 N) were achieved by contemporarily including egg white and extra-virgin olive oil in the formulation. Cassava breads containing both these ingredients obtained the best scores from panelists for all the test breads examined and resulted attractive as the wheat bread prepared as reference. |
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| Keywords: | Cassava Gluten-free bread Celiac disease Sensory properties |
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