OPTIMIZATION OF THE FORMULATION OF SANDWICH LOAF PREPARED WITH DIFFERENT PROPORTIONS OF WHEAT FLOUR, STARCH OF CASSAVA AND OKARA

Abstract

This study had the purpose to optimize the specific volume and sensorial quality of
breads prepared with different proportions of wheat flour, cassava starch and
okara (residue of protein soybean extract). It was used the direct baking process
test as the standard and displacement of millet seeds method for specific volume
determination. The sensorial analysis was carried out with a trained painel to determine
internal and external characteristic, flavor, taste and general grade of elaborated
breads. It was applied the test of acceptability of the product optimized after 1, 48
and 96 hours of storage. The specific volume of the bread was higher when smaller
proportion of okara was used compared to cassava starch. The bread made with
64.1% of wheat flour, 18.9% of okara and 17% of cassava starch showed specific
volume of 4.02 cm3/g, durability and acceptability up to 96 hours after baking. The
partial substitution of wheat flour by cassava starch and okara up to 35.9% was
viable. The bread obtained had good sensorial quality and specific volume as
common sandwich loaf.