Adaption of cassava composite flour to conventional process technology faces various engineering issues.The underlying goal of this study is how to plan a trade-off between cassava-wheat-soy composite materials and th...Adaption of cassava composite flour to conventional process technology faces various engineering issues.The underlying goal of this study is how to plan a trade-off between cassava-wheat-soy composite materials and their operating conditions with a view to enhance the acceptability and improve quality of the composite bread product.Consequently,RSM(response surface methodology)comprising of central composite design to determine the optimal temperature,blend ratio and corresponding response variables of wheat-cassava bread was carried out.By using Design Expert,Version 8,contour plots were developed.The study reveals that wheat-cassava ratio of 80:20 percent at temperature of 220±2°C and time of 15±2 min gives the desired quality.Also,the plastic limit of the loaf responds to changes in cassava concentration,time and temperature.This experiment has shown that lower CMC(cassava mix concentration)(15%)improves bread volume(620 cm3),moisture content(7.1%)and plasticity(14%).The implication is that greater plasticity increases the malleability at which bread can be produced.Thus,the study is useful in interpreting the baking conditions of composite-wheat-cassava-soy(CWCS)breads and its acceptability.Design of the mix formulation on large scale requires huge investment capital.The particular findings could be of interest to food industry and a wider audience,hence constitute baseline for performance analysis by master bakers and policymakers.The outcome of this study helps to set malleability criteria for the dough which ensures acceptable bread quality.展开更多
文摘Adaption of cassava composite flour to conventional process technology faces various engineering issues.The underlying goal of this study is how to plan a trade-off between cassava-wheat-soy composite materials and their operating conditions with a view to enhance the acceptability and improve quality of the composite bread product.Consequently,RSM(response surface methodology)comprising of central composite design to determine the optimal temperature,blend ratio and corresponding response variables of wheat-cassava bread was carried out.By using Design Expert,Version 8,contour plots were developed.The study reveals that wheat-cassava ratio of 80:20 percent at temperature of 220±2°C and time of 15±2 min gives the desired quality.Also,the plastic limit of the loaf responds to changes in cassava concentration,time and temperature.This experiment has shown that lower CMC(cassava mix concentration)(15%)improves bread volume(620 cm3),moisture content(7.1%)and plasticity(14%).The implication is that greater plasticity increases the malleability at which bread can be produced.Thus,the study is useful in interpreting the baking conditions of composite-wheat-cassava-soy(CWCS)breads and its acceptability.Design of the mix formulation on large scale requires huge investment capital.The particular findings could be of interest to food industry and a wider audience,hence constitute baseline for performance analysis by master bakers and policymakers.The outcome of this study helps to set malleability criteria for the dough which ensures acceptable bread quality.
