Alternative breads from cassava flour
New and alternative nutritious breads, can be produced from cassava flour fortified with 20% raw or roasted soy flour using locally available margarine with egg white, together or without xanthan gum. Margarine with egg white, increased control loaf volumes by 29%; the subsequent addition of xanthan...
| Main Authors: | , |
|---|---|
| Format: | Conference Paper |
| Language: | Inglés Francés |
| Published: |
1994
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/97316 |
| Summary: | New and alternative nutritious breads, can be produced from cassava flour fortified with 20% raw or roasted soy flour using locally available margarine with egg white, together or without xanthan gum. Margarine with egg white, increased control loaf volumes by 29%; the subsequent addition of xanthan increased oven rise and volumes by 35%. Margarine, and more significantly, egg white reduced the extent of starch gelatinization and solubilization in the bread, rendering them less gummy. Loaf volume also depends on cassava variety- flours with relatively low diastatic activity depend on the moisture content of the harvested tuberous root. The breads are acceptable to Nigerian consumers, and have good keeping qualities. |
|---|