| Titles |
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English :
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Chemical composition of cassava flour and its effect on produced balady bread.
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Arabic :
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التركيب الكيميائى لدقيق الكسافا واثره على الخبز البلدى الناتج.
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| Abstract |
This work was carried out study the chemical,technological and sensory evaluation tests of bread making from wheat flour(82%exter.)and its blends with5,10,15,and 20%cassava flour.chemical study indicated that,wheat flour contained higher amount of protein (13.66%)and fat(1.80%)than cassava flour(3.29%and 1.28%),respectively.meanwhile cassava flour contained higher amount of ash (5.44%),crude fiber(3.70%)and total carbohydrates(86.30%)compared with wheat flour,which were 1.20%,1.29% and 82.05%,respectively. conerning minerals,cassava flour has higher contents of Ca,Na compared with wheat flour(252.14 vs48.22 and 131.11vs 96.40mg/100g sample)meanwhile mg,zn,and fe decreased in cassava flour then wheat flour due to addition of cassava flour to wheat flour with 5.10.15.20%, the protein,fat decreased,meanwhile ash,crude fiber and total carbohydrates increased by increasing level of cassava addition in produced bread.Acceptability tests (sensory evaluation)indicated that,the wheat bread(control)has the highest total scores(93.5%),while at 5k10k15kand 20% cassava addition, total score was 85.0%,82.0%,75.5 and 68.0 respectively. mentioned data clear that we can produce balady bread from wheat flour(82% exe.)blended with cassva lour at ratio up 15% with high technological quality and acceptability.
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| Publication year |
2011
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Egypt.j.Agric.Res.,
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| Author(s) from ARC |
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| Publication Type |
Journal
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