ALTERNATIVE BREADS FROM CASSAVA FLOUR

New and alternative nutritious breads, can be produced from cassava flour fortified with 20% raw or roasted soy flour using locally available margarine with egg white, together or without xanthan gum.
Margarine with egg white, increased control loaf volumes by 29%; the subsequent addition of xanthan increased oven rise and volumes by 35%. Margarine, and more significantly, egg white reduced the extent of starch gelatinization and solubilization in the bread, rendering them less gummy.
Loaf volume also depends on cassava variety-flours with relatively low diastatic activities/high maximum paste viscosities gave the best baked products.
Flour diastatic activity depends on the moisture content of the harvested tuberous root.
The breads are acceptable to Nigerian consumers, and have good keeping qualities.

Symposium on Tropical Root Crops in a Developping Economy

G. Eggleston, P. Omoaka

https://doi.org/10.17660/ActaHortic.1994.380.38