Effect of cassava flour variety and concentration on bread loaf quality
Cassava flour from 12 clones was baked into bread loaves at 10, 20, 30, and 40% substitution. Loaves were rated according to volume, color and character of crust, texture and grain, crumb color, and taste. Total scores of all quality parameters measured for each clone decreased as the amount of cass...
| Autor principal: | |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
1990
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/98612 |
| _version_ | 1855536252114173952 |
|---|---|
| author | Almazan, A. |
| author_browse | Almazan, A. |
| author_facet | Almazan, A. |
| author_sort | Almazan, A. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Cassava flour from 12 clones was baked into bread loaves at 10, 20, 30, and 40% substitution. Loaves were rated according to volume, color and character of crust, texture and grain, crumb color, and taste. Total scores of all quality parameters measured for each clone decreased as the amount of cassava flour was increased. Total scores at each concentration also varied depending on the cassava variety used (P=0.001). Variations in volume, taste, crust color and character, and crumb color at each concentration of the clones were also very significant (p<0.001). There was no correlation among various physiocochemical properties of the cassava flour and bread quality. Cyanide concentration in the bread depended on the cassava variety and on the percentage substituted. |
| format | Journal Article |
| id | CGSpace98612 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 1990 |
| publishDateRange | 1990 |
| publishDateSort | 1990 |
| record_format | dspace |
| spelling | CGSpace986122025-11-11T10:42:37Z Effect of cassava flour variety and concentration on bread loaf quality Almazan, A. cassava flour clones bread physicochemical Cassava flour from 12 clones was baked into bread loaves at 10, 20, 30, and 40% substitution. Loaves were rated according to volume, color and character of crust, texture and grain, crumb color, and taste. Total scores of all quality parameters measured for each clone decreased as the amount of cassava flour was increased. Total scores at each concentration also varied depending on the cassava variety used (P=0.001). Variations in volume, taste, crust color and character, and crumb color at each concentration of the clones were also very significant (p<0.001). There was no correlation among various physiocochemical properties of the cassava flour and bread quality. Cyanide concentration in the bread depended on the cassava variety and on the percentage substituted. 1990 2018-12-19T07:00:39Z 2018-12-19T07:00:39Z Journal Article https://hdl.handle.net/10568/98612 en Open Access application/pdf Almazan, A. (1990). Effect of cassava flour variety and concentration on bread loaf quality. Cereal Chemistry, 67(1), 97-99. |
| spellingShingle | cassava flour clones bread physicochemical Almazan, A. Effect of cassava flour variety and concentration on bread loaf quality |
| title | Effect of cassava flour variety and concentration on bread loaf quality |
| title_full | Effect of cassava flour variety and concentration on bread loaf quality |
| title_fullStr | Effect of cassava flour variety and concentration on bread loaf quality |
| title_full_unstemmed | Effect of cassava flour variety and concentration on bread loaf quality |
| title_short | Effect of cassava flour variety and concentration on bread loaf quality |
| title_sort | effect of cassava flour variety and concentration on bread loaf quality |
| topic | cassava flour clones bread physicochemical |
| url | https://hdl.handle.net/10568/98612 |
| work_keys_str_mv | AT almazana effectofcassavaflourvarietyandconcentrationonbreadloafquality |