Cassava in the production of bread and bakery products
A significant proportion of wheat flour can be replaced by cassava flour in the making of bread with little changes in the quality of bread. This paper shows that it is possible to make bread without using wheat flour. Soybean flour can also be mixed with cassava flour to increase the protein conten...
| Autores principales: | , |
|---|---|
| Formato: | Conference Paper |
| Lenguaje: | Inglés Francés |
| Publicado: |
1994
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/97317 |
| _version_ | 1855540568642289664 |
|---|---|
| author | Omoaka, P. Bokanga, M. |
| author_browse | Bokanga, M. Omoaka, P. |
| author_facet | Omoaka, P. Bokanga, M. |
| author_sort | Omoaka, P. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | A significant proportion of wheat flour can be replaced by cassava flour in the making of bread with little changes in the quality of bread. This paper shows that it is possible to make bread without using wheat flour. Soybean flour can also be mixed with cassava flour to increase the protein content of the baked products. Recipes for making breads, cakes an biscuits from cassava flour, and bread from cassava starch are presented. Sensory evaluation tests show that all baked cassava products are highly acceptable to consumers. |
| format | Conference Paper |
| id | CGSpace97317 |
| institution | CGIAR Consortium |
| language | Inglés Francés |
| publishDate | 1994 |
| publishDateRange | 1994 |
| publishDateSort | 1994 |
| record_format | dspace |
| spelling | CGSpace973172023-06-08T21:04:44Z Cassava in the production of bread and bakery products Omoaka, P. Bokanga, M. cassava flours bakery products wheat flour cassava starch A significant proportion of wheat flour can be replaced by cassava flour in the making of bread with little changes in the quality of bread. This paper shows that it is possible to make bread without using wheat flour. Soybean flour can also be mixed with cassava flour to increase the protein content of the baked products. Recipes for making breads, cakes an biscuits from cassava flour, and bread from cassava starch are presented. Sensory evaluation tests show that all baked cassava products are highly acceptable to consumers. 1994 2018-09-14T07:35:48Z 2018-09-14T07:35:48Z Conference Paper https://hdl.handle.net/10568/97317 en fr Limited Access Omoaka, P. & Bokanga, M. (1994). Cassava in the production of bread and bakery products. In M. Akoroda (Eds.), Root crops for food security in Africa: proceedings of the Fifth Triennial Symposium of the International Society for Tropical Root Crops-African Branch held in Kampala, Uganda, 22-28 November, 1992. Ibadan, Nigeria: IITA, (p. 340-342). |
| spellingShingle | cassava flours bakery products wheat flour cassava starch Omoaka, P. Bokanga, M. Cassava in the production of bread and bakery products |
| title | Cassava in the production of bread and bakery products |
| title_full | Cassava in the production of bread and bakery products |
| title_fullStr | Cassava in the production of bread and bakery products |
| title_full_unstemmed | Cassava in the production of bread and bakery products |
| title_short | Cassava in the production of bread and bakery products |
| title_sort | cassava in the production of bread and bakery products |
| topic | cassava flours bakery products wheat flour cassava starch |
| url | https://hdl.handle.net/10568/97317 |
| work_keys_str_mv | AT omoakap cassavaintheproductionofbreadandbakeryproducts AT bokangam cassavaintheproductionofbreadandbakeryproducts |