Browsing by Author "IDOWU Michael Ayodele"

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    The Use of Pregelatinized Maize Flour in Baking
    (Department of Food science and technology, Obafemi Awolowo University., 1988) IDOWU Michael Ayodele
    The use of pregelatinised maize flour as composite flour in bread making was investigated with a view to formulation an acceptable baked product. Maize flour [pregelatinised and ungelatinised], wheat flour and composite flour samples were evaluated for water absorption, water holding capacity and anylograph pasting viscosity. Quality evaluation was performed on bread samples baked from 100% wheat flour and composite flour samples containing 10 – 100% maize flour {pregelatinised and ungelatinised} . A baked product “Marissa”, developed from a mixture of maize flour, cassava starch and 20% wheat flour was subjected to taste panel evaluation