3. Composition of Composite Flours
The goal of earlier research with composite flours was to save the largest possible percentage of wheat flour in the production of certain baked products. The extent to which wheat flour could be replaced by other vegetable flours naturally depended on the nature of the products to be baked.

3.1. Bread and Small Baked Goods
Trials with composite flours with and without wheat flour were carried out for this purpose. The composite flours containing wheat flour usually consisted of 70% wheat flour, 25% maize/cassava starch and 5% soy flour. But there were tests in which the composite flour contained no wheat flour at all – for example 70% cassava flour or starch and 30% peanut and/or soy flour.

3.2. Pastry Goods
In this field the focus of the tests was on producing hard and soft biscuits, with or without the use of wheat flour. As a rule, the composite flour containing wheat consisted of 70 - 80% wheat flour and 20 - 30% soy flour. In cases where no wheat was included, a mixture of 100% sorghum/millet flour or 50% cassava starch, 20% milk powder and 30% soy flour was used.

3.3. Pasta
The best quality was achieved with mixed flours consisting of 60% cassava starch, 15% peanut flour and 25% wheat flour, or 30% maize, 40% soy and 30% wheat. But there were tests in which no wheat flour at all was used – only about 80% pre-gelatinized maize flour and 20% soy flour. In Japan, noodles with or from buckwheat 25 (soba) are a traditional food, so nobody considers them to be made from composite flour, which, by definition, is the case.

3.4. Technical Problems at the Bakery
The use of composite flours with or without wheat gives rise to technical problems in the production of baked goods. From the baker's point of view the most important component of wheat flour is the protein of the gluten, that plays a decisive role in dough formation, gas retention and the structure of the crumb. If flour mixtures containing little or no wheat are used, certain tricks have to be employed to achieve a properly leavened product in the end. In 1954 Rotsch, and in 1961 Jongh, pointed out that better dough structures and also better leavening of the bread can be achieved by using substances such as pre-gelatinized flour and/or emulsifiers when working with composite flours with or without wheat. Besides monoglycerides (0.5 - 1.0%), calcium and sodium stearoyl lactylate (CSL and SSL) were used successfully at a dose of 0.5 - 1.0% (flour basis). Carboxymethyl cellulose, alginate, guar, carob gum and also pre-gelatinized potato starch were used as binding agents.

The limit for the addition of cassava/ maize/ rice to wheat flour for bread and small baked products is at least 50 - 80% wheat flour. The percentage depends on the baking quality of the imported wheat flour concerned. In the case of biscuits it is possible to replace wheat flour completely.


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