Hard wheat flour is used in processing of numerous number of products including bread, noodles, pasta.

Desired functional properties may be imparted to wheat flour through various modifications. Modifications with chemicals have a legal status as food additives. Exploiting interactions between wheat flour and hydrocolloids may provide an alternative especially in chemical modifications. It provides the synergistic interaction between the hydrocolloids and starch of wheat flour. The intensity of interactions is dependent on the kind of gum (4, 5). Hydrocolloids are used in food products as thickeners, stabilizer, gelling agents and emulsifiers. They improve the texture of the products, increase water retention while enhancing lower energy value; they are often employed in low-calorie foods (6, 7). In food industries hydrocolloids exhibit some functions like controlling the pasting properties of foods, improving moisture retention and to maintenance of overall product quality during storage (8). Several studies have been reported to clarify the role and potential usefulness of hydrocolloids in controlling rheology and in modifying texture of starch-based food products. These investigations include addition of hydrocolloids which enhances or modifies the gelatinisation and retrogradation behaviour of starches and flours, improves the water holding capacity and freeze-thaw stability (913). The presence of hydrocolloids also influences melting, gelatinisation, fragmentation, and retrogradation processes (9, 14). These additions have shown to affect pasting properties, dough rheological behaviour and bread staling (15). Gelatinisation of cereal starch dispersions in the presence of different hydrocolloid strongly influences the viscosity of the hot starch paste (9, 16). This behaviour has been explained in terms of complex formation between starch polymers (amylose and /or amylopectin) and hydrocolloids during pasting.

The extent of gelatinization achieved depends on starch type and processing conditions (pressure, temperature and holding time). The shift in peak gelatinization temperature has been associated with the stabilization of hydrogen bonds supporting the integrity of the starch granule (Thevelein, Van Assche, Heremans, & Gerlsma, 1981). Muhr and Blanshard (1982) noted the marked difference between the shifting of gelatinization temperatures for wheat and potato starch, and they attributed this to differences in crystalline structure. Pressure processed starches possess different rheological properties than heat-induced ones and the former have been associated with a fat replacing function in reduced energy foods (Stolt, Oinonen, & Autio, 2001; Stute, 1997). Retrogradation of pressure-induced gels is distinct from that of the thermal counterparts, since almost no leaching of amylose is observed following pressurization, with subsequent structure formation occurring within the starch granule (Stute, Klingler, Boguslawski, Eshtiaghi, & Knorr, 1996).

Briefly, in the manufacturing process starch is mixed with hot water and partially gelatinized to form a dough, which is subsequently shaped and steamed or boiled to complete gelatinization. Many factors influence the gelatinization process, such as heating time, temperature and water content. The ratio of different types of starch in the mixture may also affect cracker quality. Although there are many studies on crackers or keropok [6-8, 10-15] no reports on mixed starch crackers are known to the authors. This work therefore aims at investigating the effects of sago starch content and of heating time on cassava cracker quality.

The moisture contents of both cassava and sago starches

were 11%. Cassava starch contained 0.05% protein, 0.14% lipid and 0.16% ash. The respective contents in sago starch were 0.06, 0.2 and 0.27%. The amylose content of cassava was 17.7%, that of sago starch 22.9%. Cassava and sago starch mixtures, which had sago starch contents of 6, 12, 18 and 24%, were prepared and their amylose contents were determined as 17.9, 18.4, 19.8 and 20.3%, respectively. The calculated amylose contents, based on the pure starches, range from 18% to 19% for the mixtures.

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Jenis Pati Amilosa (% b/b) Amilopektin (% b/b) Jagung 28 72 Kentang 21 79 Gandum 28 72 Tapioka 17 20 80 83 Jagung ketan 0 1 99 100 Sorgum 28 72 Beras 17 83 Sagu 27 73 Garut 20 80 Jagung amilo 50 - 80 20 - 50