Improvement in maize bread quality through addition of pre-gelatinized starch, sourdough in combination with dough sheeting

Improvement in maize bread quality through addition of pre-gelatinized starch, sourdough in combination with dough sheeting

Wheat bread is a staple food product that is not easily accessible to many people in sub-Saharan Africa as it is relatively expensive. This is due to the regions climatic conditions which are not generally suitable for wheat cultivation. Hence, most wheat has to be imported. Maize is potentially a s...

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Bibliographic Details
Main Author: Khuzwayo, Thandiwe Amelia
Other Authors: Taylor, J.R.N. (John Reginald Nuttall)
Language:en
Published: University of Pretoria 2016
Subjects:
UCTD
Online Access:http://hdl.handle.net/2263/57249
Khuzwayo, TA 2016, Improvement in maize bread quality through addition of pre-gelatinized starch, sourdough in combination with dough sheeting, MSc Dissertation, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/57249>

Internet

http://hdl.handle.net/2263/57249
Khuzwayo, TA 2016, Improvement in maize bread quality through addition of pre-gelatinized starch, sourdough in combination with dough sheeting, MSc Dissertation, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/57249>

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