Abstract
Formulation of fungal protein enriched breads containing up to 20% fermented cassava flour showed non-significant difference from 100% wheat flour bread. Maximum substitution of 30% cassava flour fortified with soy protein was possible which improved baking properties of bread as well as sensory scores and reduced the staling rate. Alpha-amylase in fermented cassava flour reduced the change in firming rate during storage but fungal protein did not help in baking properties of bread. Strong correlation between sensory scores and instrumental measurement proved that wheat flour can be replaced partially by cassava flour in the composite bread preparation by applying fermentation and soy protein fortification techniques.
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