Development and evaluation of products from cassava flour as new alternatives to wheaten breads
Egg white with margarine, and xanthan gum, have been used to produce alternative breads from cassava flour fortified with 200 g kg−1 soya flour. All the additives increased the amount of air entrapped in the cassava batters at the mixing stage, as indicated by their lower batter densities. The lower...
| Autores principales: | , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
1992
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/98711 |
| _version_ | 1855531706103103488 |
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| author | Eggleston, G. Omoaka, P.E. Ihedioha, D.O. |
| author_browse | Eggleston, G. Ihedioha, D.O. Omoaka, P.E. |
| author_facet | Eggleston, G. Omoaka, P.E. Ihedioha, D.O. |
| author_sort | Eggleston, G. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Egg white with margarine, and xanthan gum, have been used to produce alternative breads from cassava flour fortified with 200 g kg−1 soya flour. All the additives increased the amount of air entrapped in the cassava batters at the mixing stage, as indicated by their lower batter densities. The lower the batter density the higher was the maximum gas retention volume attained in the 60 min fermentation stage. However, final loaf volume also depends on the stability of the batter; egg white primarily acts as a stabiliser. Margarine, and more significantly egg white, reduced the extent of starch gelatinisation and solubilisation in the bread. Breads made with locally available egg white and margarine are sensorily acceptable to Nigerian consumers and have very good keeping qualities. |
| format | Journal Article |
| id | CGSpace98711 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 1992 |
| publishDateRange | 1992 |
| publishDateSort | 1992 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace987112024-05-15T05:11:52Z Development and evaluation of products from cassava flour as new alternatives to wheaten breads Eggleston, G. Omoaka, P.E. Ihedioha, D.O. egg white margarine cassava bread Egg white with margarine, and xanthan gum, have been used to produce alternative breads from cassava flour fortified with 200 g kg−1 soya flour. All the additives increased the amount of air entrapped in the cassava batters at the mixing stage, as indicated by their lower batter densities. The lower the batter density the higher was the maximum gas retention volume attained in the 60 min fermentation stage. However, final loaf volume also depends on the stability of the batter; egg white primarily acts as a stabiliser. Margarine, and more significantly egg white, reduced the extent of starch gelatinisation and solubilisation in the bread. Breads made with locally available egg white and margarine are sensorily acceptable to Nigerian consumers and have very good keeping qualities. 1992 2018-12-19T07:01:42Z 2018-12-19T07:01:42Z Journal Article https://hdl.handle.net/10568/98711 en Limited Access Wiley Eggleston, G., Omoaka, P.E. & Ihedioha, D.O. (1992). Development and evaluation of products from cassava flour as new alternatives to wheaten breads. Journal of the Science of Food and Agriculture, 59, 377-385. |
| spellingShingle | egg white margarine cassava bread Eggleston, G. Omoaka, P.E. Ihedioha, D.O. Development and evaluation of products from cassava flour as new alternatives to wheaten breads |
| title | Development and evaluation of products from cassava flour as new alternatives to wheaten breads |
| title_full | Development and evaluation of products from cassava flour as new alternatives to wheaten breads |
| title_fullStr | Development and evaluation of products from cassava flour as new alternatives to wheaten breads |
| title_full_unstemmed | Development and evaluation of products from cassava flour as new alternatives to wheaten breads |
| title_short | Development and evaluation of products from cassava flour as new alternatives to wheaten breads |
| title_sort | development and evaluation of products from cassava flour as new alternatives to wheaten breads |
| topic | egg white margarine cassava bread |
| url | https://hdl.handle.net/10568/98711 |
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