Blending of Acetylated Cassava Starch , Cassava Flour and Wheat Flour for Composite in Bread Making

@inproceedings{Owuamanam2015BlendingOA,
  title={Blending of Acetylated Cassava Starch , Cassava Flour and Wheat Flour for Composite in Bread Making},
  author={C. I. Owuamanam and Chika C. Ogueke and N. C. Ihediohanma and G. C. Omeire and Chukwudi Omeni},
  year={2015}
}
Chemical modification of cassava starch was carried out by acetylation and the resultant modified cassava starch was blended with high quality cassava flour and wheat flour as composites for bread production. High quality cassava flour (HQCF) and cassava starch were produced from TMS 30575 variety. The starch was treated chemically with acetic anhydride. Wheat flour, cassava flour and acetylated cassava starch were blended at varying ratios of 90:7:3, 80:11:9, 70:18:12, 60:25:15, 50:32:18… CONTINUE READING

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