Abstract:
Cassava flour can be made into high-quality flour as a partial substitute for wheat flour and other
cereals. Also, cassava can be presented in food formulations such as bread, pasta, cookies, cake
mixes, pizza dough, arepas, empanadas, pancakes, etc. The flour of cassava provides
convenience in the baking area before a society concerned about good health and nutrition, with
the obtaining of bread with high fiber content. This would add to the production of bread and
other products. In addition to a decrease in the raw material, a component in terms of nutrition
and health are not found in many current bakery foods and that society demands today. The
content of crude fiber in cassava flour is greater than in wheat flour, this characteristic makes the
products made with said flour acquire greater nutritional value since it presents fiber contents
similar to those of wholemeal flours. Cassava flour is gluten-free and low in fat, low in calories,
and sugar, making it a good alternative for people with celiac disease, diabetes, hypertension, or
cholesterol tall. It can also be consumed by people with sensitive digestive disorders due to its
easy digestion. Cassava for flour production has a high potential worldwide and could reduce
wheat imports for bakeries. |
