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: | , |
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| Format: | Conference Paper |
| Language: | Inglés Francés |
| Published: |
1994
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/97316 |
| _version_ | 1855525819145781248 |
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| author | Eggleston, G. Omoaka, P. |
| author_browse | Eggleston, G. Omoaka, P. |
| author_facet | Eggleston, G. Omoaka, P. |
| author_sort | Eggleston, G. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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. |
| format | Conference Paper |
| id | CGSpace97316 |
| institution | CGIAR Consortium |
| language | Inglés Francés |
| publishDate | 1994 |
| publishDateRange | 1994 |
| publishDateSort | 1994 |
| record_format | dspace |
| spelling | CGSpace973162023-06-08T15:16:33Z Alternative breads from cassava flour Eggleston, G. Omoaka, P. cassava flours egg white technology nutrition 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. 1994 2018-09-14T07:35:48Z 2018-09-14T07:35:48Z Conference Paper https://hdl.handle.net/10568/97316 en fr Limited Access Eggleston, G. & Omoaka, P. (1994). Alternative breads from cassava flour. In F. Ofori and S. Hahn (Eds.), Proceedings of the 9th Symposium of the International Society for Tropical Root Crops (ISTRC-AB), 20-26 October, 1991. Accra, Ghana: IITA, (p. 243-248). |
| spellingShingle | cassava flours egg white technology nutrition Eggleston, G. Omoaka, P. Alternative breads from cassava flour |
| title | Alternative breads from cassava flour |
| title_full | Alternative breads from cassava flour |
| title_fullStr | Alternative breads from cassava flour |
| title_full_unstemmed | Alternative breads from cassava flour |
| title_short | Alternative breads from cassava flour |
| title_sort | alternative breads from cassava flour |
| topic | cassava flours egg white technology nutrition |
| url | https://hdl.handle.net/10568/97316 |
| work_keys_str_mv | AT egglestong alternativebreadsfromcassavaflour AT omoakap alternativebreadsfromcassavaflour |