Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf

By T. Shittu, A. Raji, L. Sanni. 2007

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Acceptability attributes of crackers made from different types of composite flour (2009, background): “According to Sudha et al. (2007), bakery products are varied by addition of value added ingredients. Among the added ingredients, dietary fibre has gained tremendous attention. Vergara-Valencia et al. (2006), reported that there is an increasing demand for high fibre ingredients in food products.”
A Box–Behnken Design for Determining the Optimum Experimental Condition of Cake Batter Mixing (2012, methodology): “By using central composite design also, Shittu et al. (2007) were able to investigate the effect of baking temperature and time on physical properties of bread, such as loaf volume, weight and specific volume, lightness and brownness index of the crust, fresh crumb moisture, density porosity, and…”
Evaluation of the Physical and Sensory Characteristics of Bread Produced from Three Varieties of Cassava and Wheat Composite Flours (2014, unknown): “Studies shows that loaf volume is affected by the quantity and quality of protein in the flour used for baking and also by proofing time, baking time and baking temperature [16].”