Moisture stress during growth affects the breadmaking and gelatinisation properties of cassava (Manihot esculenta Crantz) flour
✍ Scribed by Defloor, I; Swennen, R; Bokanga, M; Delcour, J A
- Publisher
- John Wiley and Sons
- Year
- 1998
- Tongue
- English
- Weight
- 285 KB
- Volume
- 76
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Breadmaking quality (judged by the regularity of the crumb) of cassava (in cassava Ñour/defatted soy Ñour/glyceryl monostearate recipes (80/20/3, w/w), Cereal Chem 68 323È327 1991) is related to crop age and the season of planting and harvesting. When taking the data sets of the dry season (J Sci Food Agric 66, 193È202 1994) and rainy season (ibid 68 167È174 1995) together, the following additional interpretation results : breadmaking quality of cassava is positively related to Ñour from roots with unrestricted growth, and therefore inÑuenced by rainfall distribution, time of planting and harvesting. Variability in baking performance of cassava Ñour samples is related to the length and severity of the dry season, the growth behaviour of the genotype and the crop age. The highest Ñour breadmaking quality is obtained after 6 months of unrestricted growth of cassava irrespective of the planting season.
1998 SCI. (