THE VIABILITY OF BREAD PRODUCTION USING MIXED WHEAT AND CASSAVA FLOUR OF DIFFERENT PROPORTIONS

Abstract

Breadmaking tests were conduced to evaluate the possibility of wheat flour substitution by cassava flour in proportions ranging from 10 to 40%. After baking, all breads were sensorially evaluated and the results were statistically analised. Breads produced with 10 to 20% of cassava flour in substitution of wheat flour resulted on soft texture and well aceptable products.