Wheat Flour Research Paper
MITIGATING THE EFFECTS OF SUBSTITUTING WHEAT WITH CASSAVA FLOUR IN BREAD
Literature Review
2.1 Wheat flour and its use in bread
Wheat is the third most important cereal crop after maize and rice, with world production of 695 million metric tons annually (FAO, 2008). Among the cereal flours, wheat is extensively used for bread making among other uses. The unique bread making properties of wheat flour are due to its gluten protein that, when hydrated, forms strong, cohesive dough that retains gas and produces a light, aerated baked product (Hoseney, 1998). Wheat proteins contain albumins, globulins, gliadins and glutenins. To form cohesive and viscoelastic dough, gluten requires adequate hydration and kneading to promote cross linkages between glutenins and gliadins, (Chilungo, 2013).
The baking potential of wheat flours is influenced by many factors, most notably protein content. Protein content is in turn influenced mainly by nitrogen fertilization, while the protein quality is determined primarily by the
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This concept of composite flours took off an efforts by FAO 1964 in collaboration with the Institute for Cereals, Flour and Bread, (TNO), Netherlands and the Tropical Products Institute (TPI), (Oyeku et al., 2008).
Use of cassava in bread making has gained interest especially in countries where wheat is not grown. Promotion of cassava to be included in composite flour for bread making has gradually increased in the years (FAO, 2011). The increased use of cassava in bakery industry has continually shown the potential to increase the economic growth of cassava producing countries in Africa like Nigeria (Nang’ayo et al., 2005). The demand for use of cassava by food industry offers enormous potential for small scale producers of cassava flour, though challenges have emerged due to issues concerned with the production of
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