A Biochemist's Adventure into the Processing and Preservation of Foods
Several workers in these institutions carried out investigations aimed at incorporating cassava starch into bread. With cassava starch this does not present a serious problem, but bread qualities deteriorate with the addition of about 10% cassava flour. Cassava flour differs from cassava starch in t...
Sábháilte in:
| Príomhchruthaitheoir: | |
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| Formáid: | Inaugural Lecture |
| Teanga: | Béarla |
| Foilsithe / Cruthaithe: |
Obafemi Awolowo University Press
2012
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| Ábhair: | |
| Rochtain ar líne: | http://localhost:8080/xmlui/handle/123456789/3157 |
| Clibeanna: |
Cuir clib leis
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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| Achoimre: | Several workers in these institutions carried out investigations aimed at incorporating cassava starch into bread. With cassava starch this does not present a serious problem, but bread qualities deteriorate with the addition of about 10% cassava flour. Cassava flour differs from cassava starch in that it contains other constituents besides starch. We therefore, studied the factor affecting the use of cassava flour in bread. There are several different methods of bread making but three of these are mainly used throughout the world, Bulk Fermentation Process (BFP), Mechanical Dough Development (MOD) process and Activated Dough Development (ADD) process. Wheat flour contains an unusual protein called gluten. On hydration it becomes elastic during dough development and that is why it retains gas during fermentation and baking. In the bulk, fermentation process, it is carbon dioxide generated during fermentation that develops the dough. In MOD, an intense mixing energy is put into the dough - 5 |
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