cassava and bread

Investigate the Effects of Increased Yeast Addition and Proofing Time on the Quality Characteristic of Bread from Wheat and Cassava Flour

T. A. Dendegh, D. I. Gernah & M. O. Eke · Asian Food Science Journal · 2018

Aim: To investigate the effect of yeast addition and proofing time on the quality characteristic of bread from wheat and cassava flour. Study Design:  Composite flour of wheat and cassava was prepared in a ratio 70:30% from which sample B, C, D, E, F, F, G, H, I and J were obtain...