| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10604343 | Carbohydrate Polymers | 2011 | 9 Pages |
Abstract
⺠We aimed to determine the effects of blend proportions of native yam or cassava starch enriched soft wheat flours, on bread making properties. ⺠Acceptable and bulky composite breads, as wheat-flour bread, require substitution up to 30% yam starch and up to 20% cassava starch. ⺠This study showed that the main roots and tubers produced in Africa, cassava and yam plants, could be valorized as starch-enriching agents in bread making.
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Authors
C. Nindjin, G.N. Amani, M. Sindic,