Rheological, Baking and Sensory Characteristics of Bread from Wheat-Cassava Composite Dough

Uganda produces cassava, which has potential as a raw material for agro-industry. In this study, wheat flour was blended with high quality cassava in the ratios 100:0, 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60 composite dough used to prepare bread. The doughs were subjected rheological analysis using mixolab, consistograph alveograph. Bread physical properties measured sensory qualities evaluated correlate characteristics of flour/dough bread quality. Inclusion negatively affected compared control. volume (631.0 516.7 cm3) decreased, specific (2.065 1.574 cm3/g) density (0.49 0.63 g/cm3) increased. Mean scores parameters reduced: crust colour (6.88 4.63), taste (7.13 4.25), crumb texture (6.5 4.63) overall acceptability (8.13 4.5). positively correlated mixolab protein weakening (C2), stability development time (DDT); alveograph tenacity (P) deformation energy (W); parameter maximum pressure (PrMax). Results showed that acceptable can be processed containing 20 % flour. Rheological assess suitability making.