Alveoli size and acceptance of white bread enriched with cassava bran

Abstract

Given that solid and liquid residues are generated in the cassava processing, the present study aimed at using cassava bran to make bread. After a physico-chemical and microbiological analysis of cassava bran samples, five bread formulations, with substitution of wheat flour (WF) by dry cassava bran (DCB) between 0% and 20%, were evaluated by analyzing the mean diameter of the dough alveoli, image and acceptance test. The cassava bran presented a high moisture content (89.1 g 100 g^-1). Thus, to use it in a safe way, concerning the microbiological aspect, the residue was dried, in order to provide a proper storage, before making the bread. The DCB samples showed no Bacillus cereus, thermotolerant coliforms and Salmonella sp. From the image analysis, it was found that the replacement of WF by DCB negatively affected the dough rise, being possible to suggest a model to describe the size variation of the breads alveoli, depending on the ingredients substitution level. The formulation with a 10% substitution of WF by DCB showed the best sensorial acceptability. It was possible to conclude that the use of DCB for making white bread is viable, from a technological, microbiological and sensorial point of view, and that it can improve economic and environmental aspects of industries that produce cassava starch.