Abstract:The objective of this study was to determine the physical and sensory qualities of hydrocolloid treated 80:20 wheat-cassava composite bread. The study was limited to the use of various ratios of these hydrocolloids; carboxymethyl cellulose (CMC), gelatin and egg white. The dough samples from the various wheat-cassava composite flour, treated with egg white, gelatin and CMC respectively and in combination were baked using the straight dough method. The physical parameters- loaf weight were carried out 20 mins a… Show more
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