The present study evaluated the baking qualities and physicochemical properties of bread
produced from wheat flour supplemented with cassava and mung bean flour blends at …

Wheat flour was partially substituted with cassava flour at various levels. Malt was added at
different levels to the composite flour and the resultant blends were evaluated for α-amylase …

Wheat flour, acha flour and mung bean flours were blended into different ratios and used to
produce bread. The flours were blended into six different ratios of wheat: acha: mung beans …

The needs to limit wheat importation into Nigeria and to develop nutritious products for
celiac patients have necessitated the search for alternative flour sources to partially or …

This study investigated the functional properties of bread produced from composite flour
(Wheat, Air potato and cassava) and comparatively evaluated the sensory acceptability of …

This study explored the possibilities of some selected flour blends vis-a-vis the
physicochemical and functional properties of wheat flour. Ten flour blends from potato …

The use of composite cassava-wheat flour for commercial bread making purposes and
consumption of composite cassava-wheat bread are relatively new in Ethiopia. This …

Bread, a staple food, primarily utilizes wheat as the main ingredient due to its high
carbohydrate content, despite being considered nutritionally deficient. In the present study …

Blending wheat with fava bean and black cumin flours can improve the nutritional content of
wheat-based bread. The current study investigated the effects of flour blending ratios of …

The consumption of bread is globally increasing. However, due to increased costs
associated with production of bread from 100% wheat flour especially in developing …