Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types
Figure 2
Modified Pareto chart showing the relative effects of pretreatments, flour composition factors, and the interaction of these on bread firmness (N) according to the regression model (). Bread made with sun-dried flour with low cassava and low HM-pectin contents was set as reference bread. The firmness of wheat bread is indicated by a dotted line. Effects with error bars not including point 0 are statistically significant at 95% confidence level.
