A Biochemist's Adventure into the Processing and Preservation of Foods

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dc.contributor.authorOgunsua, A.O.
dc.coverage.geographicalNigeriaen_US
dc.date.accessioned2012-10-02T14:29:18Z
dc.date.accessioned2018-10-27T12:26:10Z
dc.date.available2012-10-02T14:29:18Z
dc.date.available2018-10-27T12:26:10Z
dc.date.copyright2000
dc.date.issued2000-06-27
dc.departmentFood Science and Technologyen_US
dc.description.abstractSeveral workers in these institutions carried out investigations aimed at incorporating cassava starch into bread. With cassava starch this does not present a serious problem, but bread qualities deteriorate with the addition of about 10% cassava flour. Cassava flour differs from cassava starch in that it contains other constituents besides starch. We therefore, studied the factor affecting the use of cassava flour in bread. There are several different methods of bread making but three of these are mainly used throughout the world, Bulk Fermentation Process (BFP), Mechanical Dough Development (MOD) process and Activated Dough Development (ADD) process. Wheat flour contains an unusual protein called gluten. On hydration it becomes elastic during dough development and that is why it retains gas during fermentation and baking. In the bulk, fermentation process, it is carbon dioxide generated during fermentation that develops the dough. In MOD, an intense mixing energy is put into the dough - 5en_US
dc.facultiesTechnologyen_US
dc.format.filetypePDFen_US
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/3157
dc.language.isoenen_US
dc.pages.totalpages46en_US
dc.publisherObafemi Awolowo University Pressen_US
dc.subjectCassava flouren_US
dc.subjectCassava starchen_US
dc.subjectCassava productsen_US
dc.subjectCassava tuberen_US
dc.subjectWheat flouren_US
dc.subjectSorghum malt
dc.subjectCyanogenetic glycoside residue
dc.subjectOilseeds
dc.subjectPeriwinkle
dc.subjectBulk fermentation process
dc.subjectMechanical dough development
dc.subjectActivated dough development
dc.titleA Biochemist's Adventure into the Processing and Preservation of Foodsen_US
dc.typeInaugural Lectureen_US
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