ADDITION OF CASSAVA FLOUR IN THE FORMULATION OF THE TEA BREAD

Authors

  • JUCYANE CARVALHO VIEIRA Universidade Federal do Pará
  • FLÁVIO MARTINS MONTENEGRO Instituto de Tecnologia de Alimentos
  • ALESSANDRA SANTOS LOPES Instituto de Tecnologia de Alimentos
  • ROSINELSON DA SILVA PENA Instituto de Tecnologia de Alimentos

DOI:

https://doi.org/10.5380/cep.v28i1.17895

Keywords:

FÉCULA DE MANDIOCA, FARINHA DE TRIGO, PÃO TIPO CHÁ.

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.

Downloads

Published

2010-07-08

How to Cite

VIEIRA, J. C., MONTENEGRO, F. M., LOPES, A. S., & PENA, R. D. S. (2010). ADDITION OF CASSAVA FLOUR IN THE FORMULATION OF THE TEA BREAD. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 28(1). https://doi.org/10.5380/cep.v28i1.17895

Issue

Vol. 28 No. 1 (2010)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.