Recipe standardization of bread using cassava-wheat composite flour

Enoch Aryeetey, Faustina D. Wireko-Manu, Jemima O. Asante, Damian Laryea, William O. Ellis, Ibok Oduro, Micheal Ngadi
  • Journal of Culinary Science & Technology, February 2018, Taylor & Francis
  • DOI: 10.1080/15428052.2018.1429972

Recipe development and standardization of bread using cassava-wheat composite flour

What is it about?

Standardizing recipes from about 29 bakers into one standard recipe for cassava-wheat composite bread. Various tests were conducted to help in the standardization process of composite bread. A standard recipe for tea bread and sugar bread was developed.

Why is it important?

There was no standard recipe for composite tea and sugar bread from cassava-wheat flour so there was the need to develop one. This standard recipe will help bakers and consumers get a something to follow when baking tea and sugar bread.

Perspectives

JEMIMA ASANTE
Kwame Nkrumah University of Science and Technology

It is great to share with the world a standard recipe for composite tea and sugar bread from cassava-wheat flour. This will lead to other research in this area of food science. Writing this article was a great pleasure as it has co-authors whom I have had long standing collaborations.

Read Publication

http://dx.doi.org/10.1080/15428052.2018.1429972

The following have contributed to this page: Damian Laryea, Professor Ibok NSA Oduro, and JEMIMA ASANTE