Assessment of Functional Properties of Wheat-Cassava Composite Flour.
cassava flour (CF)
dough
functional properties
physicochemical qualities
wheat–cassava composite flour (W-CF)
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
27 Sep 2023
27 Sep 2023
Historique:
received:
04
09
2023
revised:
17
09
2023
accepted:
22
09
2023
medline:
14
10
2023
pubmed:
14
10
2023
entrez:
14
10
2023
Statut:
epublish
Résumé
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 investigated. The results show that an increase in CF led to a decrease in the moisture, protein, fat, and
Identifiants
pubmed: 37835238
pii: foods12193585
doi: 10.3390/foods12193585
pmc: PMC10572405
pii:
doi:
Types de publication
Journal Article
Langues
eng
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