Evaluation of baking qualities, functional and physicochemical properties of wheat supplemented with cassava and mung bean flour blends for bread making

Evaluation of baking qualities, functional and physicochemical properties of wheat supplemented with cassava and mung bean flour blends for bread making

Abstract 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 different levels of inclusion to assess its suitability to be used in bread production. Standard methods were used to ca...

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Bibliographic Details
Main Authors: Francis C. Anosike, Okwuowulu R. Chinwendu, Nwigboji A. Nnaemeka, Mofunanya G. Nneka, Paul Inyang, Chinaka Ikechukwu, Onye‐Chinedu C. Blessing, Gertrude N. Onyeji, Emeka C. Prince‐Osuji
Format: Article
Language:English
Published: Wiley 2023-09-01
Series:Food Bioengineering
Subjects:
cassava flour
functional properties
mung bean flour
sensory evaluation
wheat flour
Online Access:https://doi.org/10.1002/fbe2.12060

Internet

https://doi.org/10.1002/fbe2.12060

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