Why Most Bakeries Don’t Like Cassava Flour - Printable Version +- FarmersJoint.com (http://farmersjoint.com) +-- Forum: Processing & Farm Tools (http://farmersjoint.com/forum-9.html) +--- Forum: Agro-Processing (http://farmersjoint.com/forum-10.html) +--- Thread: Why Most Bakeries Don’t Like Cassava Flour (/thread-235.html)

Why Most Bakeries Don’t Like Cassava Flour - FarmTech - 06-13-2015 The Nigerian government have mandated bakeries to start including cassava flour in their recipes. Some reservations against the use of cassava flour in bakery industry: 1. Impurities such as sand 2. Odor 3. (Unfounded) concerns regarding the possible presence of cyanogenic glucosides 4. Shortening of shelf life of the product (e.g. biscuit) 5. Gradual change of color (biscuits turning pale) 6. Fluctuating prices Nigerians bakers and flour millers think that substituting 10% wheat with cassava flour is achievable, but beyond that level cassava would introduce odour and aftertaste, reduce shelf life from 7 to 4 days and badly change the baking characteristics. At 40% cassava in wheat flour, higher doses of bread improvers, especially protein and preservatives will be needed. This means that the price of bread will go up since one 40% cassava flour bread recipe calls for the use of 12 eggs per loaf. Small scale bakers will have to invest in spiral mixer since hand mixing will not be possible with cassava flour inclusion. The table below shows the recommended maximum level of cassava flour that can substitute wheat flour for bakery products. This was recommended by Abass et al, 1997.     RE: Why Most Bakeries Don’t Like Cassava Flour - FarmKing - 08-22-2017 I came across an article that made bread with 100% cassava flour and the bread still had the texture of bread. They included xanthan gum to achieve that.