New and alternative nutritious breads can be produced from cassava flour fortified with 20 raw or roasted soy flour using either locally available margarine with egg white, alone or with xanthan gum. Using margarine with egg white increased control loaf volumes by 29; the subsequent addition of xanthan increased oven rise and volume by 35. Margarine, and more significantly, egg white, reduced the extent of starch gelatinization and solubilization in the bread, making them less gummy. Loaf volume also depends on cassava variety: flours with relatively low diastatic activities and high maximum paste viscosities gave the best baking results. Flour diastatic activity depends on the moisture content of the harvested tuberous root. The breads produced in the project are acceptable to Nigerian consumers and have good keeping qualities.
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