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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| Language: | en |
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University of Pretoria
2016
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| 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> |