Pasting Properties of Cassava, Wheat, and Soybean Flour Blends

Publication Details

Publication Date

10/09/2026

Volume / Issue

Vol 1, Issue 4 (2026)

Article No.

091

Journal

British Journal of Contemporary Research

DOI

https://doi.org/10.67693/BJCR-VBFQCGD9

Received

25 Aug 2026

Views

10

Downloads

4

Abstract

This study investigated the pasting characteristics of composite flour blends formulated with varying ratios of cassava, wheat, and soybean flours (45:50:5, 40:50:10, and 35:50:15, alongside 50:45:5, 50:40:10, and 50:35:15). The research focused on how these ratios affect the blends' viscosity, stability, and thermal properties. The results indicated that increasing the proportion of cassava flour enhanced peak, trough, final, and setback viscosities, which contributes to greater structural integrity and a firmer texture in baked goods. Conversely, higher soybean content reduced peak and setback viscosities, resulting in a softer texture and improved heat stability. These findings suggest that by adjusting flour proportions, manufacturers can tailor the textural attributes and cooking characteristics of flour-based products to meet specific consumer preferences, offering an adaptable approach to functional food development in bakery applications.

License

This article is published under the Creative Commons Attribution 4.0 International License . Free to read, share, and adapt with attribution.