Effects Of Carboxylmethyl Cellulose (Cmc) On The Baking Properties Of Cassava-Wheat Composite Flour Bread
ABSTRACT
Qualities of bread produced from cassava wheat flour blends
were evaluated. Cassava flour was mixed with wheat flour at the ratio of 15:85
with the improver carboxylmethyl cellulose (CMC) added at different levels of
concentration: 0, 0.2, 0.6 and 0.8%. Normal baking method was used and the
bread produced were analyzed. Results show that there was significant variation
in the proximate composition, physical quality attributes as well as sensory
scores in the bread samples. Protein content was highest (8.69%) in the 100%
wheat flour bread and least (6.06%) in the whole cassava flour bread. The ash
content varied from 2.47% in the whole cassava flour control to 3.52% in the
whole wheat flour bread at improver inclusion of 0.8% while crude fibre was in
the range of 1.17% to 2.27% and the fat content has its highest value of
22.83%. The addition of the improver caused an increase in the oven spring
(3.20mm-12.07mm), loaf volume (279.60cm3-680.30cm3) and specific loaf volume
(0.65cm3/g-1 .58cm31g) of the bread samples. Results also show that addition of
the improver led to the improvement of sensory properties of the bread samples.
Variations were observed in the score of the bread with regard to the various
attributes of taste, aroma and texture.
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MADUBA, D (2021). Effects Of Carboxylmethyl Cellulose (Cmc) On The Baking Properties Of Cassava-Wheat Composite Flour Bread. Mouau.afribary.org: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/effects-of-carboxylmethyl-cellulose-cmc-on-the-baking-properties-of-cassava-wheat-composite-flour-bread-7-2
DORIS, MADUBA. "Effects Of Carboxylmethyl Cellulose (Cmc) On The Baking Properties Of Cassava-Wheat Composite Flour Bread" Mouau.afribary.org. Mouau.afribary.org, 29 Nov. 2021, https://repository.mouau.edu.ng/work/view/effects-of-carboxylmethyl-cellulose-cmc-on-the-baking-properties-of-cassava-wheat-composite-flour-bread-7-2. Accessed 25 Nov. 2024.
DORIS, MADUBA. "Effects Of Carboxylmethyl Cellulose (Cmc) On The Baking Properties Of Cassava-Wheat Composite Flour Bread". Mouau.afribary.org, Mouau.afribary.org, 29 Nov. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/effects-of-carboxylmethyl-cellulose-cmc-on-the-baking-properties-of-cassava-wheat-composite-flour-bread-7-2 >.
DORIS, MADUBA. "Effects Of Carboxylmethyl Cellulose (Cmc) On The Baking Properties Of Cassava-Wheat Composite Flour Bread" Mouau.afribary.org (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/effects-of-carboxylmethyl-cellulose-cmc-on-the-baking-properties-of-cassava-wheat-composite-flour-bread-7-2