Figure 2. Sensory profile of composite bread made with wheat-red sorghum flour (Legend: A: Wheat-red sorghum bread (15% incorporation of red sorghum flour); B: Wheat-red sorghum bread (30% incorporation of red sorghum flour); C: Wheat-red sorghum bread (50% incorporation of red sorghum flour))

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Effects of Cereal Malts Used as Improver on Physico-chemical, Nutritional and Sensory Characteristics of Wheat and Red Sorghum Composites Breads

Fidèle Wend-Bénédo TAPSOBA, Zoénabo DOUAMBA, Fabrice BATIONO, Diarra COMPAORE-SEREME, Thomas Jean NDIG-YENOUBA, Wendkuni Anne Christelle YAOGHO, Ndegwa Henri MAINA, Hagrétou SAWADOGO-LINGANI

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