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

Table 4

Mean values of firmness (N), brownness index (BI), and volume (cm³) of bread types made with roasted cassava and containing 1 or 3% pectin content.

Cassava type	Firmness		Brownness		Volume
	Pectin content
	1%	3%	1%	3%	1%	3%
Roasted
20%	7.1±0.1	8.6±0.1	91.8±0.2	126.4±2.2	103.6±5.0	100.3±4.4
40%	7.6±0.2	6.9±0.4	109.0±5.3	103.3±4.7	101.6±5.5	105.8±3.8
Sun-dried	9.8±0.9	10.5±0.4
Roasted	7.4±0.1	7.7±0.4
Fermented	10.4±0.3	8.0±0.2