| Summary: | The cassava culture (Manihot esculenta) is very important, economically and nutritionally, in Brazil. This study had the main objective of testing the possibility of cassava flour addition to “French bread” production, in partial substitution to wheat flour. The cassava’s flour addition in the tested levels didn't generate differences, and the observed differences were with relationship to the variable aspect, due to dark coloration of the tested cassava flour. The flavor showed that, in this case, addition of 0%, 5% and 10% of flour did not showed any difference and where 10% of flour presented the best numeric result.
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