Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs

A growing interest in promoting the use of local sources of flour for the partial replacement of wheat flour is observed. Dehydrated cassava puree (DCP) is obtained by cooking, mashing, and drying the cassava roots. The objective was to evaluate the physicochemical and functional properties of DCP and its influence on the texture of unfermented doughs. Four blends with different proportions of wheat flour and DCP were used. The physical and functional properties of the blends were correlated (p 0.90) with properties such as average particle size and water absorption. The use of DCP for dough production is viable, and its texture characteristics are suitable for industrial processes.Fil: Cazzaniga, Amanda. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Departamento de Ciencia y Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Hase, Sandra Liliana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Departamento de Ciencia y Tecnología de los Alimentos; ArgentinaFil: Brousse, Maria Marcela. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Departamento de Ciencia y Tecnología de los Alimentos; ArgentinaFil: Linares, Ramón Andrés. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentin