Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf

Food Research International

Volumn 40, Issue 2, 2007, Pages 280-290

  Shittu, T A ^a   Raji, A O ^b   Sanni, L O ^a,c  

^a FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

^b UNIVERSITY OF IBADAN   (Nigeria)

^c INTERNATIONAL INSTITUTE OF TROPICAL AGRICULTURE   (Nigeria)

Author keywords

Bread loaf properties; Cassava; Composite flour; Response surface methodology; Wheat

Indexed keywords

FOOD PRODUCTS; PHYSICAL PROPERTIES; POROSITY;

BAKING TEMPERATURE; BREAD LOAF PROPERTIES; COMPOSITE FLOUR; RESPONSE SURFACE METHODOLOGY;

CROPS;

FARM CROPS; FOOD; PHYSICAL PROPERTIES; POROSITY;

MANIHOT ESCULENTA; TRITICUM AESTIVUM;

EID: 33845483663     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.10.012     Document Type: Article

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