A set of crumb from 17 bread products (including two duplicates)
made with composite flour containing wheat flour and
different quantities and types of cassava flour as well as psyllium
fibers was tested. Huge variations in crumb properties were found
when products were analyzed by DA, TPA and physical measurements.
Results from DA showed that the type of cassava flour is
decisive for the quantity of cassava flour that can be incorporated
into a bread recipe without influencing the sensory properties. Up
to 30% of wheat flour could be substituted with FdM only affecting
the volume and specific volume while a 30% substitution of wheat
flour with any of the other tested types of cassava flour caused
changes in results from both DA and instrumental measurements.