Research Article

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

Table 2

Specific loaf volume, moisture content, firmness, and brownness index value of composite cassava-maize-wheat (CMW) breads without hydrocolloids or emulsifiers.

Composite breadSpecific volume (cm3/g)Moisture content (%)Firmness (N)Brownness index

CMW without hydrocolloids or emulsifiers