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

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 …

Increasing costs for wheat imports due to higher demand for wheat-based food products in
many tropical developing countries such as Ghana has led to an interest in cassava flour as …

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 …

This study determines the most suitable cassava variety and an acceptable maximum
substitution level of wheat flour with cassava flour for bread production in terms of baking …

Cassava (Manihot palmata) and soybean were processed into flours and used to substitute
wheat flour as composite flour. The wheat flour (WF) was substituted by cassava flour (CF) at …

Cassava has gained attention as a potential industrial crop. The roots are processed into
cassava flour for bakery and confectioneries. With the ever increasingly expensive level of …

Replacement of wheat flour by other kinds of flour in bread making is economically important
in South East Africa as wheat is mainly an imported commodity. Cassava is widely available …

Bread is traditionally made from common wheat (Triticum aestivum) flour dough that is
cultured with yeast, allowed to rise, and finally baked in an oven, but in some cuisines …

The quality of composite baked products, which varies due to complex interaction of flour
components, needs to be predictable for product optimisation purposes. This paper reports …