Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads

Table 1

Levels and types of emulsifiers and hydrocolloids added to composite cassava-maize-wheat (CMW) bread formulations.

Experiment number	Emulsifier	Level of emulsifier (% w/w)	Hydrocolloid (3% w/w)
1	DATEM	0.1	CMC
2	DATEM	0.1	HM pectin
3	SSL	0.1	CMC
4	SSL	0.1	HM pectin
5	LC	0.1	CMC
6	LC	0.1	HM pectin
7	DATEM	0.3	CMC
8	DATEM	0.3	HM pectin
9	SSL	0.3	CMC
10	SSL	0.3	HM pectin
11	LC	0.3	CMC
12	LC	0.3	HM pectin
13	DATEM	0.5	CMC
14	DATEM	0.5	HM pectin
15	SSL	0.5	CMC
16	SSL	0.5	HM pectin
17	LC	0.5	CMC
18	LC	0.5	HM pectin