The Physicochemical of Bread Additional Cascara Flour and Its Correlation
Woro Setiaboma,
Dita Kristanti,
Lia Ratnawati
et al.
Abstract:Cascara, a coffee industry by-product, has the potential to be beneficial to health due to its fiber and bioactive components. Its effects when added to bread are not clarified. Thus, this study aimed to explore the addition of cascara flour and to correlate the physical and chemical properties of the substitutions. The cascara flour was used as an additional ingredient in bread formulas at three levels (C1=1%, C2=2%, and C3=3%, w/w). The addition of cascara flour increased ash content, but the protein content… Show more
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