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https://csirspace.foodresearchgh.site/handle/123456789/138| Title: | Effect of cassava starch on the strength of wheat flours milled in Ghana and their use in biscuits |
| Authors: | Andah, A. |
| Keywords: | Wheat flours;Cassava starch;Starch;Biscuits;Ghana |
| Issue Date: | 1977 |
| Publisher: | Council for Scientific and Industrial Research (CSIR), Ghana |
| Citation: | Ghana Journal Of Agricultural Science, 10 (1), 27-31 |
| Abstract: | A study made on a laboratory scale of the extent to which locally milled strong flours can be softened with cassava starch for use in biscuit and cake manufacture. The effect of starch levels of 10, 25 and 50% (flour weight) on dough characteristics was determined with a Chopin Alveograph. The strength of two commercial brand wheat flour tested was reduced as the level of starch increased. Baking tests and taste panel results showed that a flour mixture containing 10% starch produced biscuits and cakes with the best external and internal characteristics |
| URI: | https://csirspace.foodresearchgh.site/handle/123456789/138 |
| ISSN: | 0855-0042 |
| Journal Name: | Ghana Journal Of Agricultural Science |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| GJAS_10_1_Andah.pdf | 2.26 MB | Adobe PDF |  View/Open |
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