Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types

Article English OPEN
Eduardo, Maria; Svanberg, Ulf; Oliveira, Jorge; Ahrné, Lilia;
  • Publisher: Hindawi Limited
  • Journal: International Journal of Food Science,volume 2,013 (issn: 2314-5765, eissn: 2314-5765)
  • Publisher copyright policies & self-archiving
  • Related identifiers: pmc: PMC4745532, doi: 10.1155/2013/305407
  • Subject: Nutrition. Foods and food supply | TX341-641 | TP368-456 | Research Article | Article Subject | Food processing and manufacture
    mesheuropmc: food and beverages | digestive, oral, and skin physiology

Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in... View more
Share - Bookmark