2.1.2. MixoLab
Mixolab analyses were carried out on composite flour with 30% of cassava flour (FdM, Mogo, PD, PA and Lafu) using a Mixolab and the Mixolab software version 3.14 from Chopin Technologies. The Mixolab was set to follow the Chopin þ program: the doughs were mixed 8 min at 30 C, heated to 90 C at a rate of 4 C min1. The samples were held at 90 C for
7 min and then cooled down to 30 C at a rate of 4 C min1. A fixed hydration of 63.1 g 100 g1 was chosen for the analysis mimicking the amount of water used in the bread-making.