Moisture stress during growth affects the breadmaking and gelatinisation properties of cassava (Manihot esculenta Crantz) flour

摘要: Breadmaking quality (judged by the regularity of crumb) cassava (in flour/defatted soy flour/glyceryl monostearate recipes (80/20/3, w/w), Cereal Chem 68 323–327 1991) is related to crop age and season planting harvesting. When taking data sets dry (J Sci Food Agric 66, 193–202 1994) rainy (ibid 167–174 1995) together, following additional interpretation results: breadmaking positively flour from roots with unrestricted growth, therefore influenced rainfall distribution, time Variability in baking performance samples length severity season, growth behaviour genotype age. The highest obtained after 6 months irrespective season. © 1998 SCI.