Détails de la publication

Physico-Functional and Sensory Properties of Flour and Bread Made from Composite Wheat-Cassava

Détails de la publication

• Type:Article
• Domaine: Technologie - Post récolte
• Année de publication: 2019
• Auteurs: LAGNIKA C., HOUSSOU P. A. F., DANSOU V., HOTEGNI A. B., AMOUSSA A. M. O., KPOTOUHEDO F. Y., DOKO S. A., LAGNIKA L.
• Cultures: Wheat, Cassava
• Couverture géographique: Bénin
• Mots clés: Bread; cassava; fortified food; sensory evaluation; wheat flour

Résumé de la publication

Raw material for bread and pastry products, one of the world's most consumed foods, may become scarce and more expensive. In coming decades, because of climate change and urbanization and a steadly growing population. Consumption of bread and other baked aerated wheat flour products has spread in devloping countries such as Benin. The objective of the present study was to further characterize the effects of partial replacement of wheat flour on dough and bread properties.