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  1. Investigation of the suitability of Western and Southern Cape wheat flour for production of traditional South African steamed bread

    Investigation of the suitability of Western and Southern Cape wheat flour for production of traditional South African steamed bread

    Item type: Journal Article • Journal: South African Journal of Plant and Soil • Authors: M. Manley --- Department of Food Science, Republic of South Africa M.M. Nel --- Department of Agronomy and Pastures, Republic of South Africa
    Due to a lack of electrical ovens, it is often found that in the households of the lower-income communities, a home-made steamed bread is prepared in a saucepan on a gas cooker or an open fire. The requirements of flour...
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