n spite of Brazil’s status as the world's larder, the country is the sixth largest importer of wheat. The price of wheat is expected to rise in the near future as a result of rising demand and stagnating production.

It is for this reason that Brazilian scientists at the University of Sao Paulo in Sao Carlos are working alongside Aarhus University and the University of Copenhagen in a research project on the use of cassava flour as a sustainable and cheaper alternative to wheat flour.

- We want to investigate how different types of cassava flour and different proportions of cassava flour in bread affect the baking properties and the sensory quality of the bread. Together with University of Copenhagen we want to investigate how differences in the raw material influences the quality of the final bread, explains Anette K. Thybo from Aarhus University.

As much as 50 percent cassava flour
Scientists are to examine bread where between 10 and 50 percent of the wheat flour is replaced by cassava flour. Recent research has shown that up to 20 percent of wheat flour can be replaced with cassava flour in the production of bread, while up to 50 percent can be replaced in the production of cakes without significant change in the sensory quality.

The research project also involves addition of a series of enzymes and mixes of enzymes to the dough in order to compensate for the impairment in baking quality associated with the use of cassava flour. Cassava flour does not contain gluten. Gluten is important in relation to gas retention and is essential if a light and airy bread is the goal.

- Beyond gaining knowledge on the baking and bread quality of bread made with different cassava flour contents and different types of cassava flour, the project will also provide knowledge that can be used in relation to production of bread made without gluten. As more and more people have gluten allergies, the knowledge we obtain can also be used to optimize the quality of future gluten-free bread, suggests Anette Thybo.

It is one thing to develop bread partially baked with cassava flour. Ensuring that consumers will actually eat the bread is another. Together with a Brazilian partner we are currently trying to obtain financial support for a Brazilian student to carry out tests on Brazilian consumer acceptance and attitudes towards bread baked with cassava flour.

- That knowledge is important if bread made with cassava should be successfully introduced on the Brazilian market, says Anette K. Thybo.

Project title: “Bread and Meat for the Future (BEAM)”. (Aarhus University is only involved in the bread aspect of the project.)

The project leader is Professor Leif Skibsted, University of Copenhagen.

The project runs until mid-2015 and is supported by the Danish Council for Strategic Research and the Danish Ministry of Science, Innovation and Higher Education. The Brazilian collaborative partners are financed by a FAPESP grant from the province of São Paulo.

EMBRAPA (Brazilian Agricultural Research Corporation) in São Carlos and the Danish bread producer Easyfood also participate in the project.

For further information please contact: Project leader Anette K. Thybo, Department of Food Science, telephone: +45 8715 8394, email: anette.thybo@agrsci.dk