Studies on the baking properties of non-wheat flours--I. Breadfruit (Artocarpus artilis).

@article{Esuoso1995StudiesOT,
  title={Studies on the baking properties of non-wheat flours--I. Breadfruit (Artocarpus artilis).},
  author={K O Esuoso and F O Bamiro},
  journal={International journal of food sciences and nutrition},
  year={1995},
  volume={46 3},
  pages={267-73}
}
The possibility of producing bread from wheat (WF)/Breadfruit (BF), composite flour has been examined. Wheat flour was supplemented with up to 50% breadfruit flour. Chemical analysis of the breadfruit flour indicated a high starch content (80.9 +/- 0.9%), a fairly high crude fibre and ash contents (1.6 +/- 0.3; 4.2 +/- 0.3%) respectively and a low protein content (4.0 +/- 0.5%). Brabender amylograph pasting viscosity of the various flour and flour blends indicated that apart from the 100% WF… CONTINUE READING

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