4. Examples of Recipes for
Various Baked Goods Made from Composite Flours
The following are a few typical examples of the numerous recipes
published in the 1960s and 1970s.
4.1. Bread and Small Baked
Products
 |
Tab. 72: Recipe for bread / small baked products with 70% wheat flour
|
Tab. 72 contains a recipe for bread and small baked products based on
70% wheat flour. The flour mixture is supplemented with 25% maize or cassava
starch or flour and 5% soy flour. The emulsifier used is CSL in the amount of
0.5% of the total flour. Of course there are recommended recipes in which no
flour at all was used. Tab. 73 is a formulation for bread / small baked
products based on cassava starch/flour and deoiled soy flour. In this case the
emulsifier used was glyceryl monostearate at a dose of 1% of the total amount
of flour (Bugusu et al., 2001; Anon., 2000).
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| Tab. 73: Recipe for bread / small baked products without wheat flour |
4.2. Pastry Goods
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| Tab. 74: Biscuit recipe with 70% wheat flour |
Most of the practical trials in the pastry goods sector were carried
out with biscuits, since biscuits usually have a long shelf-life. Tab. 74 shows
a biscuit recipe with 70% wheat flour and 30% soy flour. The remaining
ingredients are the same as in normal biscuit recipes. The emulsifier used was
calcium stearoyl lactylate Tab. 75 shows another biscuit recipe without wheat,
based this time on 80% sorghum flour and 20% soy flour. At 32% the proportion
of sugar is somewhat higher than in Tab. 74, where 25% sugar is used. The
emulsifier was again CSL (Jongh, 1961).
 |
| Tab. 75: Biscuit recipe without wheat flour |
4.3. Nutritional Value
Do bread types made from composite flours have greater nutritional
value than wheat bread? Special nutritional studies were carried out parallel
to the development of various types of bread made from composite flours. The
trials conducted by Kim and de Ruiter (1968, 1973) from TNO Wageningen,
Netherlands, may be considered a typical example. They compared
• conventional white Dutch bread (100% wheat flour)
• cassava (80%) – soy (20%) bread, and
• cassava (80%) – peanut (20%) bread
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| Tab. 76: Nutritional evaluation of various bread types made from wheat and composite flour |
in feed trials with rats. Among other things they recorded the net
protein utilization (NPU), digestibility (D) and the protein efficiency ratio
(PER). From the NPU and D, the biological value (BV) was calculated. Tab. 76
shows the most important results. The NPU and D values of the cassava-peanut
bread correlated well with the normal white Dutch bread. The cassava-soy bread
was superior to the other two bread types due to the better protein quality of
the soybean as compared to peanuts and wheat. The PER value was also highest
for the cassava-soy bread; as a result, the rats fed with this bread were the
heaviest. This leads to the conclusion that the protein quality of bread made
from composite flours is superior to that of conventional Dutch white bread.
The best values were achieved by the cassava-soy bread.
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