Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough

Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough

Cassava utilization in the form of cassava-wheat bread is increasing in Africa. However, information on stickiness properties of dough handling under normal and frozen conditions is limited. In view of this the gluten contents and water absorption of doughs, and stickiness of unleavened, leavened an...

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Bibliographic Details
Main Authors: Shadrack Mubanga CHISENGA, Tilahun Seyoum WORKNEH, Geremew BULTOSA, Buliyaminu Adegbemiro ALIMI
Format: Article
Language:English
Published: University of Ljubljana, Biotechnical Faculty 2019-10-01
Series:Acta Agriculturae Slovenica
Subjects:
cassava
composite flours
gluten
stickiness
wheat
Online Access:http://ojs.aas.bf.uni-lj.si/index.php/AAS/article/view/1048

Internet

http://ojs.aas.bf.uni-lj.si/index.php/AAS/article/view/1048

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