Effect of cassava starch on the strength of wheat flours milled in Ghana and their use in biscuits

Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/138

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DC Field	Value	Language
dc.contributor.author	Andah, A.	-
dc.date.accessioned	2017-10-05T09:05:22Z	-
dc.date.available	2017-10-05T09:05:22Z	-
dc.date.issued	1977	-
dc.identifier.citation	Ghana Journal Of Agricultural Science, 10 (1), 27-31	en_US
dc.identifier.issn	0855-0042	-
dc.identifier.uri	https://csirspace.foodresearchgh.site/handle/123456789/138	-
dc.description.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	en_US
dc.language.iso	en	en_US
dc.publisher	Council for Scientific and Industrial Research (CSIR), Ghana	en_US
dc.subject	Wheat flours	en_US
dc.subject	Cassava starch	en_US
dc.subject	Starch	en_US
dc.subject	Biscuits	en_US
dc.subject	Ghana	en_US
dc.title	Effect of cassava starch on the strength of wheat flours milled in Ghana and their use in biscuits	en_US
dc.type	Article	en_US
dc.journalname	Ghana Journal Of Agricultural Science	-
Appears in Collections:	Food Research Institute

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