The Use of Pregelatinized Maize Flour in Baking
| dc.contributor.author | IDOWU Michael Ayodele | |
| dc.date.accessioned | 2025-08-20T09:32:17Z | |
| dc.date.available | 2025-08-20T09:32:17Z | |
| dc.date.issued | 1988 | |
| dc.description | xi, 106p | |
| dc.description.abstract | 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 | |
| dc.identifier.citation | IDOWU Michael Ayodele (1988).The use of pregelatinized maize flour in baking. Department of Food science and technology,Obafemi Awolowo University | |
| dc.identifier.uri | https://ir.oauife.edu.ng/handle/123456789/6706 | |
| dc.language.iso | en | |
| dc.publisher | Department of Food science and technology, Obafemi Awolowo University. | |
| dc.title | The Use of Pregelatinized Maize Flour in Baking | |
| dc.type | Article |