Bread development using wheat, cassava and soybean flour - Couverture souple

Ballat, Marcos; Martinicorena, Iñigo Arozarena; Arroyo, M. Remedios Marín

Couverture souple

ISBN 10 : 6204005154 ISBN 13 : 9786204005157

Editeur : Our Knowledge Publishing, 2021

Synopsis

Bread is one of the main food products consumed in Mozambique. The production and price of bread in the country depend on the availability and price of wheat, which is imported in its entirety. In this work we propose the use of alternative flours in baking to obtain a nutritionally better and/or less expensive bread, using wholemeal soybean flour, because of its nutritional richness, and cassava flour, because it is a very abundant and cheap product in Mozambique.The main objective of this work was therefore to develop a bread product with wheat, soybean and cassava flour, with physicochemical, nutritional and sensory characteristics similar to those of a bread made exclusively from 100% wheat. This work demonstrates that it is possible to obtain breads in which wheat flour is partially replaced with low proportions of soybean and cassava flours, or with proportions of up to 30% of cassava flour.

Détails de l'édition

• Éditeur: Our Knowledge Publishing
• Date d'édition: 2021
• Langue: anglais
• ISBN 10: 6204005154
• ISBN 13: 9786204005157
• Reliure: Broché
• Nombre de pages: 84
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible