Bread Quality of Pre-Gelatinized Cassava Flour with Frozen Storage

Abstract

Cassava flour can be processed into bakery products such as bread, by modifying it. It has elastic properties approaching the elasticity of wheat flour after pre-gelatinization treatment. For preservation purposes, the dough was frozen before the bread production. The objective of this research was to study the influence of dough frozen storage on the quality of bread that produced from pre-gelatinized cassava flour as main raw material. The research included preparation of pre-gelatinized cassava flour production, mixing the dough ingredient in two formulas, storing the frozen dough at 5 levels storing time, 0, 3, 6, 9, and 12 days, thawing the frozen dough, baking and analyzing the resultant bread. The research design was factorial completely randomized design consisting of two factors (dough formulas and frozen storing times). The results showed that the dough of pre-gelatinized cassava flour could inflate after thawing and baking processes. Frozen storage up to 12 days slightly decreased the inflate ability and characteristics of the bread. The optimum frozen storage of dough was 6 days, which produced bread with no significantly different properties with non-frozen dough.