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Studies on the baking potential of non-wheat composite flours

Studies on the baking potential of non-wheat composite flours

Journal of Food Science and Technology Mysore 25(4): 211-214

The baking properties of non-wheat flour composites of maize-cassava starch-soyabean (MCS) and maize-cassava starch-cowpea (MCC) in breadmaking were examined. Results revealed that these non-wheat composite flours do not lend themselves to satisfactory dough development. Their performances were, however, improved when prepared in the form of batter. Consequently, these non-wheat blends required up to 98% water to produce acceptable product.

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Accession: 001956551

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