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Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types
المؤلفون المشاركون
Oliveira, Jorge
Ahrné, Lilia
Svanberg, Ulf
Eduardo, Maria
المصدر
International Journal of Food Science
العدد
المجلد 2013، العدد 2013 (31 ديسمبر/كانون الأول 2013)، ص ص. 1-10، 10ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2013-05-20
دولة النشر
مصر
عدد الصفحات
10
التخصصات الرئيسية
العلوم الهندسية و تكنولوجيا المعلومات
الملخص EN
Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity.
Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation.
Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-maize bread quality containing cassava levels from 20 to 40% (w/w) was evaluated in combination with high-methylated pectin (HM-pectin) added at levels of 1 to 3% (w/w) according to a full factorial design.
Addition of pectin to cassava flour made it possible to bake bread with acceptable bread quality even at concentration as high as 40%.
In addition to cassava concentration, the type of cassava flour had the biggest effect on bread quality.
With high level of cassava, bread with roasted cassava had a higher volume compared with sun-dried and fermented.
The pectin level had a significant effect on improving the volume in high level roasted cassava bread.
Crumb firmness similar to wheat bread could be obtained with sun-dried and roasted cassava flours.
Roasted cassava bread was the only bread with crust colour similar to wheat bread.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Eduardo, Maria& Svanberg, Ulf& Oliveira, Jorge& Ahrné, Lilia. 2013. Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types. International Journal of Food Science،Vol. 2013, no. 2013, pp.1-10.
https://search.emarefa.net/detail/BIM-461952
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Eduardo, Maria…[et al.]. Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types. International Journal of Food Science No. 2013 (2013), pp.1-10.
https://search.emarefa.net/detail/BIM-461952
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Eduardo, Maria& Svanberg, Ulf& Oliveira, Jorge& Ahrné, Lilia. Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types. International Journal of Food Science. 2013. Vol. 2013, no. 2013, pp.1-10.
https://search.emarefa.net/detail/BIM-461952
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-461952
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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