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 …

In this study, the fermented cassava-sweet potato-sorghum mixed flours have been used to
produce GF bread using xanthan gum as substitute of gluten. The" constrained mixture …

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 …

The study was conducted to evaluate the effect of taro drying methods and blending ratios
on the physical quality attributes and sensory quality of wheat–taro bread and rheological …

Bread is a staple food for majority of the people worldwide, but it has a high glycemic effect.
Substituting wheat flour partly with chickpea flour and the presence of bran is suggested to …

In this study, partial substitution of wheat flour with chickpea flour at the levels of 10, 20 and
30% was carried out to study their rheological and baking performance. Chickpea flour …

The rheological behavior and functional properties of doughs from bambara–wheat
composite flour was investigated. Bambara–wheat composite flour was prepared by …

This study investigated the quality of composite flour from wheat-breadfruit-cassava starch
for use in confectionary product. Breadfruit, whole wheat grains and cassava starch were …

Cassava flours obtained from 6 cassava varieties grown in Zambia were incorporated into
wheat flour for bread making. The effect of cassava variety (CV) and cassava flour …

Abstract Effect of blending 50 to 250 g kg− 1 cowpea flour in wheat flour on rheological,
baking and sensory characteristics of bread, chapati, cookies and muffins was studied …