THE VIABILITY OF BREAD PRODUCTION USING MIXED WHEAT AND CASSAVA FLOUR OF DIFFERENT PROPORTIONS

Authors

  • RENATA ERNLUND DE FREITAS Universidade Federal do Paraná
  • SÔNIA CACHOEIRA STERTZ Universidade Federal do Paraná
  • NINA WASZCZYNSKYJ Universidade Federal do Paraná

DOI:

https://doi.org/10.5380/cep.v15i2.14053

Keywords:

PÃO, FARINHA MISTA - TRIGO E MANDIOCA, FARINHA DE TRIGO - SUBSTITUIÇÃO. BREAD, WHAT FLOUR SUBSTITUTION, MIX FLOUR-WHEAT AND CASSAVA.

Abstract

Breadmaking tests were conduced to evaluate the possibility of wheat flour substitution by cassava flour in proportions ranging from 10 to 40%. After baking, all breads were sensorially evaluated and the results were statistically analised. Breads produced with 10 to 20% of cassava flour in substitution of wheat flour resulted on soft texture and well aceptable products.

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How to Cite

FREITAS, R. E. D., STERTZ, S. C., & WASZCZYNSKYJ, N. (1997). THE VIABILITY OF BREAD PRODUCTION USING MIXED WHEAT AND CASSAVA FLOUR OF DIFFERENT PROPORTIONS. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 15(2). https://doi.org/10.5380/cep.v15i2.14053

Issue

Vol. 15 No. 2 (1997)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.