loaf weight

Physico-chemical, Alveograph and Anti-nutritional Properties of Breads Formulated from Wheat and Pawpaw (Carica papaya) Seed Flour Blends

S. Ibrahim, E. D. Inelo & M. O. Eke · Asian Food Science Journal · 2021

The feasibility of partially substituting wheat flour with pawpaw seed (WFPS) flour in bread formulation was investigated. Matured, ripped pawpaw fruits were washed, and the seeds were collected, extracted, dried and milled. Different proportions of wheat and pawpaw seed flour wi...

Open access Research Article 10.9734/afsj/2021/v20i330280

Physico-chemical and Sensory Properties of Bread Prepared from Wheat and Orange-Fleshed Sweet Potato (Flour, Starch and Non-Starch Residue Flour) Blends

O. A. Kure, C. C. Ariahu & B. D. Igbabul · Asian Food Science Journal · 2021

Bread was produced from wheat (Trititum spp) orange flesh sweet potato (Ipomoea batatas L.) flour, starch and non-starch residue blends. The orange-fleshed sweet potatoes were washed, peeled, sliced, dried and milled to flour. The starch and non-starch residue were also produced...

Open access Research Article 10.9734/afsj/2021/v20i330274