Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers’ Perception

Keyphrases

• Bread 100%
• Baking Quality 100%
• Consumer Perception 100%
• Sensory Profile 100%
• Climate-resilient Crops 100%
• African Climate 100%
• Bread Formulation 100%
• Cowpea Flour 80%
• Sorghum 60%
• Cowpea 60%
• Sensory Properties 40%
• Sensory Attributes 40%
• Composite Bread 40%
• Sub-Saharan Africa 40%
• Dry Heating 40%
• Flour Blends 40%
• Cassava Flour 40%
• Sorghum Flour 40%
• Cowpea Varieties 40%
• Flour 20%
• Physical Properties 20%
• Wheat 20%
• Technological Functionality 20%
• Specific Volume 20%
• Uganda 20%
• Starch Granules 20%
• Potential Impact 20%
• Whole Wheat Bread 20%
• Physicochemical Properties 20%
• New Value Chains 20%
• Local Economy 20%
• Bread Properties 20%
• Water-binding 20%
• Liking 20%
• Bread Texture 20%
• Bakery 20%
• Consumer Test 20%
• Staple Food 20%
• Crumb Texture 20%
• Food Insecurity 20%
• Cassava 20%
• Composite Flour 20%
• Cohesiveness 20%
• Beany 20%
• Chapatti 20%
• Street Vendors 20%
• Starch Gelatinization Temperature 20%
• Volume Texture 20%
• High Water 20%
• Flavor Attributes 20%
• Bread Types 20%
• Instrumented Hardness 20%
• Wheat Imports 20%

INIS

• climates 100%
• baking 100%
• bread 100%
• crops 100%
• flour 54%
• sorghum 45%
• wheat 27%
• cassava 27%
• comparative evaluations 18%
• texture 18%
• heating 18%
• food 18%
• starch 18%
• africa 18%
• values 9%
• hardness 9%
• applications 9%
• chains 9%
• water 9%
• increasing 9%
• streets 9%
• economy 9%
• flavor 9%
• specific volume 9%
• uganda 9%
• tin 9%
• imports 9%

Food Science

• Baking Quality 100%
• Cowpea 100%
• Bread Products 100%
• Sensory Profile 100%
• Sorghum 55%
• Sensory Properties 22%
• Cassava Flour 22%
• Sensory Attributes 22%
• Composite Bread 22%
• Flour Blends 22%
• Whole Wheat Bread 11%
• Water Binding 11%
• Staple Food 11%
• Starch Granule 11%
• Bread Properties 11%
• Food Insecurity 11%
• Crumb Texture 11%
• Technological Functionality 11%
• Bread Texture 11%
• Consumer Test 11%
• Cohesiveness 11%
• Starch Gelatinization Temperature 11%
• Specific Volume 11%