Juniper Publishers - Nutrition & Food Science International Journal


Effect of Taro Flour Addition on the Functional and Physio-chemical Properties of Wheat Flour and Dough for the Processing of Bread

Abstract

Taro is a plant widely produced in tropical areas for its underground corms. In connection with this, the incorporation of taro flour into wheat-based products has been reported to increase their keeping quality. Before consideration is given to taro flour as a substitute for wheat in bread manufacture, it is necessary to characterize the functionality of the composite flour and dough. The physiochemical properties of taro-wheat flour mixed dough were WAC, WSC, OAC and RI of 10%, 20% and 30% (w/w) respectively. The results showed that WAC significantly increased from 130% (wheat flour) to 290% (30% composite flour), while RI significantly decreased from 32% to a mean value of 10%. Principal component analysis revealed that WAC and OAC formed a group of variables negatively correlated with a second group made of RI. This outcome suggested that in order to guarantee the quality of bread made from wheat–taro composite the level of taro addition should not exceed 10%. The present study investigated the physicochemical properties of wheat–taro composite flour for commercial bread production.

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