Browsing Research Articles (Consumer Science) by Author "Klang, Julie Mathilde"

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Effect of gum extracts on the bread-making and textural properties of dough and bread made from sour cassava starch (Manihot esculenta), Peanut (Arachis hypogaea) and cowpea flour (Vigna unguiculata)

Ndjang, Marie Madeleine Nanga; Klang, Julie Mathilde; Njapndounke, Bilkissou; Foko, Marius Edith Kouam; Dongmo, Jean Roger; Kamdem, Michael Hermann Kengne; Tonga, Jordan Lembe; Mmutlane, Edwin Mpho; Ndinteh, Derek Tantoh; Kayitesi, Eugenie; Zambou, François Ngoufack (Elsevier, 2024-06)

Gluten intolerance, as well as the scarcity of wheat flour in some parts of the world, has prompted the development of gluten-free bread. Gluten-free bread, on the other hand, results in a low specific volume and to remedy ...
Optimization of the processing conditions for the production of a gluten-free bread from Sour Cassava starch (Manihot esculenta) and some legumes (Arachis hypogaea, Vigna unguiculata, and Glycine max)

Ndjang, Marie Madeleine Nanga; Klang, Julie Mathilde; Njapndounke, Bilkissou; Foko, Marius Edith Kouam; Dongmo, Jean Roger; Kamdem, Michael Hermann Kengne; Tonga, Jordan Lembe; Mmutlane, Edwin Mpho; Ndinteh, Derek Tantoh; Kayitesi, Eugenie; Zambou, François Ngoufack (MDPI, 2023-08-24)

BACKGROUND : Sour cassava starch is used as an alternative to wheat flour in breadmaking. However, its nutritional and technological properties are limited. To remedy this, the use of legumes has proved to be very ...

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