Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types

Table 1

Dough formulae of bread samples in the experimental design.

Run order	Composition of the dough					Pretreat*
	Water (g)	Flour types(g)			Pectin (g)
		Wheat	Maize	Cassava
13	230	150	90	60	3	S
5	234	150	30	120	3	S
14	233	150	90	60	9	S
11	236	150	30	120	9	S
6	236	150	90	60	3	R
10	254	150	30	120	3	R
4	236	150	90	60	9	R
8	265	150	30	120	9	R
7	230	150	90	60	3	F
15	233	150	30	120	3	F
1	232	150	90	60	9	F
3	235	150	30	120	9	F
12	232	150	60	90	6	S
2	232	150	60	90	6	S
9	232	150	60	90	6	S

∗Pretreatment of the cassava flour. S: sun-dried; R: roasted; F: fermented.