Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (<i>Manihot esculenta</i>) and Some Legumes (<i>Arachis hypogaea</i>, <i>Vigna unguiculata</i>, and <i>Glycine max</i>)

Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (<i>Manihot esculenta</i>) and Some Legumes (<i>Arachis hypogaea</i>, <i>Vigna unguiculata</i>, and <i>Glycine max</i>)

Background: Sour cassava starch is used as an alternative to wheat flour in breadmaking. However, its nutritional and technological properties are limited. To remedy this, the use of legumes has proved to be very successful. Thus, the present study aimed to determine the optimal condition for the pr...

Full description

Bibliographic Details
Main Authors: Marie Madeleine Nanga Ndjang, Julie Mathilde Klang, Bilkissou Njapndounke, Marius Edith Kouam Foko, Jean Roger Dongmo, Michael Hermann Kengne Kamdem, Jordan Lembe Tonga, Edwin Mpho Mmutlane, Derek Tantoh Ndinteh, Eugenie Kayitesi, François Ngoufack Zambou
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Foods
Subjects:
breadmaking
cowpea
I-optimal design
peanut
sour cassava starch
soybean
Online Access:https://www.mdpi.com/2304-8158/12/17/3180

Similar Items

Similar Items