Bread development using wheat, cassava and soybean flour

Language: English

Published by Our Knowledge Publishing Aug 2021, 2021

6204005154 / 9786204005157

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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.

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Softcover

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Item description from seller

This item is printed on demand - it takes 3-4 days longer - Neuware -Bread is one of the main food products consumed in Mozambique. The production and price of bread in the country depend on the availability and price of wheat, which is imported in its entirety. In this work we propose the use of alternative flours in baking to obtain a nutritionally better and/or less expensive bread, using wholemeal soybean flour, because of its nutritional richness, and cassava flour, because it is a very abundant and cheap product in Mozambique.The main objective of this work was therefore to develop a bread product with wheat, soybean and cassava flour, with physicochemical, nutritional and sensory characteristics similar to those of a bread made exclusively from 100% wheat. This work demonstrates that it is possible to obtain breads in which wheat flour is partially replaced with low proportions of soybean and cassava flours, or with proportions of up to 30% of cassava flour. 84 pp. Englisch.

Seller Inventory # 9786204005157

Title
Bread development using wheat, cassava and soybean flour
Author
Marcos Ballat
Publisher
Our Knowledge Publishing Aug 2021
Publication year
2021
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
6204005154
ISBN 13
9786204005157
Item weight
143 grams
Dimensions
220x150x6 mm

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Germany

5-star seller

AbeBooks seller since January 11, 2012

Shipping rates from Germany to U.S.A.

Item5 to 15 business days5 to 15 business days
First itemUS$ 25.76US$ 25.76
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BuchWeltWeit Ludwig Meier e.K.

Germany