Assessment of Functional Properties of Wheat–Cassava Composite Flour

Assessment of Functional Properties of Wheat–Cassava Composite Flour

Cassava flour (CF) was used as a raw material to replace wheat flour (WF) at levels of 0% (control), 10%, 20%, 30%, 40%, and 50% to prepare wheat–cassava composite flour (W-CF) and dough. The effects of different CF substituting levels on the functional properties of the W-CF and dough were investig...

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Bibliographic Details
Main Authors: Mingjuan Li, Yayuan Zhang, Xiangrong You, Ying Wang, Kui Zhou, Ping Wei, Linyan Wei
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Foods
Subjects:
cassava flour (CF)
wheat–cassava composite flour (W-CF)
dough
functional properties
physicochemical qualities
Online Access:https://www.mdpi.com/2304-8158/12/19/3585

Internet

https://www.mdpi.com/2304-8158/12/19/3585

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