Flour, starch and alternative (wheatless) breadmaking quality of various cassava clones

Alternative (wheatless) cassava breads were made with cassava flour from eight different cassava ( Manihot esculenta , Crantz) clones fortified with soya flour (200 g kg −1 total flour) using margarine and egg white, or xanthan, as additives. In this study, bread specific volumes were reliably predicted from only the diastatic activity and maximum paste viscosity of the cassava flour, although further variables still need to be investigated. Flours with diastatic activities above ∼ 145 mg of maltose, and indirectly low maximum paste viscosities, produced dense, pudding‐like structures with completely gelatinised crumbs. The flour diastatic activity was dependent on the moisture content of the freshly harvested tuberous root; above a critical threshold moisture (∼ 75 %) content the specific air intake of the loaves decreased sharply. The extent of starch gelatinisation and solubilisation did not critically affect loaf volumes but affected crumb structures.