Effects of Selected Bread Improver on the Physicochemical and Proximate property of Wheat-Cassava Composite Bread

                @article{CRSIJ26000396,
                  author = {Ukoro Frank Onyeka, Tyotom, Destiny Dooshima, Abubakar Salisu Ahmed, Ortese Vershima},
                  title = {Effects of Selected Bread Improver on the Physicochemical and Proximate property of Wheat-Cassava Composite Bread},
                  journal = {Cosmo Research and Science International Journal},
                  year = {2026},
                  volume = {2},
                  number = {2},
                  pages = {424-432},
                  issn = {3108-1584},
                  url = {https://cosmorsij.com/published/CRSIJ26000396.pdf},
                  abstract = {Wheat flour with cassava flour substitution was done which weakens the continuous gluten network needed for gas retention and loaf development. This study examined the incorporation of guar gum, ascorbic acid, Panok® and STK Royal as improvers in bread prepared from a 90:10 wheat-cassava composite flour. The experimental set up included improver levels of 0.5, 1, 2 and 3%, while the end-product data available for this paper compare the 3% treatments with an untreated control. Loaf dimensions, bread yield, oven spring, specific volume, proximate composition, CIE L*a*b* colour and sensory attributes were evaluated. The stated statistical procedure adopted was analysis of variance followed by Duncan’s multiple range test set at p < 0.05. Moisture ranged from 14.08% in the control to 17.76% in the ascorbic-acid treatment, and crude protein ranged from 8.06% in the control to 11.67% in the STK Royal treatment. Panok® gave the highest loaf height (10.88 cm), specific volume (3.57 cm³/g) and L* value (64.87). Guar gum gave the highest bread yield (134.66%), whereas ascorbic acid gave the highest oven spring (3.20 cm). Sensory scores were generally higher for improver-treated breads than for the control; STK Royal recorded the highest flavour score (8.57), Panok® the highest taste score (7.93), and guar gum the highest overall acceptability score (7.73). The findings indicate that the tested improvers were associated with different technological and sensory responses.},
                  keywords = {Wheat-cassava composite bread, cassava flour, bread improvers, guar gum, ascorbic acid, specific volume, sensory quality},
                  month = {September}
        }