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Browsing Research Articles (Consumer Science) by Subject "Breadmaking"

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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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