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|Title: ||Recipe standardization of bread using cassava-wheat composite flour|
|Authors: ||Aryeetey, Enoch|
Wireko-Manu, F. D.
. Asante, Jemima O
Ellis, William O.
|Keywords: ||HQCF substitution|
culturally-acceptable bread recipe;
|Issue Date: ||Jan-2018|
|Publisher: ||JOURNAL OF CULINARY SCIENCE & TECHNOLOGY|
|Citation: ||JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, VOL. 17, NO. 3, 232–255|
|Abstract: ||A culturally acceptable standard recipe was developed for two
types of breads using cassava-wheat composite flour. Twentynine commercial recipes for tea and sugar breads were collected,
average weight of basic ingredients determined and used as test
recipe. Wheat flour of test recipe was substituted with high-quality
cassava flour (HQCF) at 10 and 20% levels with 0% HQCF as control.
Comments from stakeholders, including commercial bakers, were
factored into the modification of the test recipe to produce the
standardized recipes used in this study. Physical characteristics of
bread from the standard recipe were determined by standard
methods and sensory evaluation by 105 consumers. Increasing
HQCF resulted in decrease in specific volume, crumb color intensity
and increase in crust color intensity, browning index, hardness,
chewiness, and gumminess. Substitution levels up to 20% HQCF
for sugar bread and 10% HQCF for tea bread were established to
be culturally acceptable; hence can be commercialized.
Cassava is produced in Ghana, therefore its use in the production of bread which is commonly consumed in the country will
increase the consumption of cassava; hence larger production
and increased income for farmers. Jobs will be created for
processors who will produce cassava roots into high-quality
cassava flour (HQCF). HQCF is also cheaper, therefore production of bread from this standard recipe will be relatively
cheaper than using only wheat flour. Since the standard recipe
was developed based on a large number of recipes already
used and bread produced from it largely accepted, its market
potential will be high.|
|Description: ||This article is published in JOURNAL OF CULINARY SCIENCE & TECHNOLOGY and also available at
|Appears in Collections:||College of Science|
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