Record Details

Effect of cassava flour variety and concentration on bread loaf quality

CGSpace

View Archive Info
 
 
Field Value
 
Title Effect of cassava flour variety and concentration on bread loaf quality
 
Creator Almazan, A.
 
Subject CASSAVA
FLOUR
CLONES
BREAD
PHYSICOCHEMICAL
 
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
Peer Review
 
Date 2018-12-19T07:00:39Z
2018-12-19T07:00:39Z
1990
 
Type Journal Article
 
Identifier Almazan, A. (1990). Effect of cassava flour variety and concentration on bread loaf quality. Cereal Chemistry, 67(1), 97-99.
0009-0352
https://hdl.handle.net/10568/98612
 
Language en