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 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.
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| Main Authors: | , |
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| Format: | Conference Paper biblioteca |
| Language: | English French |
| Published: |
1994
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| Subjects: | cassava, flours, egg white, technology, nutrition, |
| Online Access: | https://hdl.handle.net/10568/97316 |
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