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

Table 4

Mean cell area of composite cassava-maize-wheat (CMW) bread as affected by the hydrocolloids (CMC and HM pectin) and emulsifier types (DATEM, SSL, and LC) at different levels of addition.

Composite bread	Level of emulsifier (%)	Mean cell area (mm^2)*
		CMC	HM-pectin
No emulsifier	0
+DATEM	0.1
	0.3
	0.5
+SSL	0.1
	0.3
	0.5
+LC	0.1
	0.3
	0.5

The values are represented by mean value   ± standard deviation.