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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/12159

Title: Recipe standardization of bread using cassava-wheat composite flour
Authors: Aryeetey, Enoch
Wireko-Manu, F. D.
. Asante, Jemima O
Laryea, Damian
Ellis, William O.
Oduro, Ibok
Ngadi, Micheal
Keywords: HQCF substitution
cassava-wheat composite
bread
commercial bakers
culturally-acceptable bread recipe;
sensory evaluation
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. Practical Application 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 https://doi.org/10.1080/15428052.2018.1429972
URI: http://hdl.handle.net/123456789/12159
Appears in Collections:College of Science

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