ADDITION OF CASSAVA FLOUR IN THE FORMULATION OF THE TEA BREAD

Abstract

In this work was studied the partial substitution of wheat flour by cassava flour in tea bread formulation. Physico-chemical analyses, differential thermal analyses (DTA) and scanning electron microscopy (SEM) were used to characterize the wheat, the cassava and mixed flours (with 5, 10 and 15% substitution of wheat flour by cassava flour). The substitution with cassava flour until 10% did not change significantly (p　£　0.05) the sensory quality and physical properties of the tea bread.