Evaluation of Bread Making Performance of Some Wheat Flour Brands Available in Nigerian Markets as Affected by Cassava or Sweet Potato Flour Inclusion

Abstract

Wheat flour Cassava flour Sweet potato flour Composite flour bread Gluten Particle size.Contribution/Originality: Some indices of quality for wheat flour brands available in Nigerian markets were characterized, in addition to evaluating their baking strength when blended with either cassava or sweet potato flour. The study provided decision making information for the miller and the end-user, and much needed baseline data for further study, even though the factors governing flour quality are dynamic. INTRODUCTIONWheat is the third largest grown cereal in the world with global production of about 735 million metric tons