rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Production of bread from blends of sorghum flour and gelatinized cassava starch
  name:
    name part: Hugo, Leda Florinda
    name part: 1963-
    role:
      role term: creator
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: xx
    date issued: 1994
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    form: remote
    extent: xv, 136 leaves : illustrations ; 28 cm.
  abstract: (2%), salt (2%) and raw cassava starch to develop a batter.
  abstract: 30'C and mixed with sorghum flour, sugar (8%). dry yeast
  abstract: and had no effect on crumb properties. Sorghum flours had
  abstract: blends containing sorghum flour, raw and gelatinized cassava
  abstract: bread with lower loaf volume and a sticky crumb, and waxy
  abstract: cassava breads.
  abstract: consumed similar to wheat bread, although it stales
  abstract: content had poor bread quality, suggesting that amylose may
  abstract: enhanced batter cohesiveness and viscosity, while raw cassava
  abstract: flour produced the best loaf, ATx630*Tx435 flour produced
  abstract: flour produced unacceptable bread with wet, sticky crumb and
  abstract: for 40 min and baked at 192'C for 20 min. Gelatinized starch
  abstract: Freshly baked sorghum-cassava breads had acceptable
  abstract: freshness. Antistaling additives can retard staling and
  abstract: had the highest peak viscosity and the greatest setback
  abstract: increased loaf volume, and improved crumb structure and
  abstract: is used to provide a continuous network to disperse the
  abstract: loaf volume and significantly better crumb structure than
  abstract: low loaf volume. Amylose content was 25.6, 20.8, and 4.1%,
  abstract: Low specific volume yeast leavened bread was prepared from
  abstract: of viscosity and increased the time required to reach
  abstract: particle size distribution produced the best bread. Dorado
  abstract: peak viscosity. Nonwheat yeast leavened bread can be made
  abstract: play an important role in breadmaking quality of sorghum
  abstract: prolong the freshness of sorghum-cassava bread.
  abstract: rapidly.
  abstract: respectively. The sorghum flours with reduced amylose
  abstract: Shortening (1%) and succinylate monoglycerides (SMG, 1%)
  abstract: significantly different pasting properties. The nonwaxy
  abstract: sodium stearoyl-2-lactylate did not increase bread volume
  abstract: softness, but caused a rancid off-flavor. Glycerol and
  abstract: sorghum bread. Sorghum flours free of black specks, with fine
  abstract: sorghum flour. The coarse grain bread can be sliced and
  abstract: starch improved the crumb. Sorghum-cassava bread had greater
  abstract: starch. Cassava starch was gelatinized in 90% distilled
  abstract: texture and flavor; a high staling rate shortened their
  abstract: The batter was scaled (200 g), fermented at 300C and 90% RH
  abstract: viscosity. Shortening (1%) and 1% SMG retarded the onset
  abstract: water by boiling for 4 min. The starch paste was cooled to
  abstract: with fine sorghum flour when gelatinized cassava starch
  note: by Leda Florinda Hugo.
  note: "Major subject: Food Science and Technology".
  note: Vita.
  note: Also available online.
  note: M.S. Texas A&M University 1994.
  note: Includes bibliographical references.
  subject:
    topic: Major food science and technology
  identifier: https://hdl.handle.net/1969.1/ETD-TAMU-1994-THESIS-H8954
  related item:
    location:
      url: https://hdl.handle.net/1969.1/ETD-TAMU-1994-THESIS-H8954
  record info:
    record content source: TXA
    record creation date: 960528
    record change date: 20220103113952.0
    record identifier: in00001302129