2018-04-042018-04-042011VILHALVA, Divina Aparecida Anunciação; SOARES JÚNIOR, Manoel Soares; MOURA, Camila Melo Araújo de; CALIARI, Márcio; SOUZA, Thaísa Anders Carvalho; SILVA, Flávio Alves da. Aproveitamento da farinha de casca de mandioca na elaboração de pão de forma. Revista do Instituto Adolfo Lutz, São Paulo, v. 70, n. 4, p. 514-521, 2011.0073-9855http://repositorio.bc.ufg.br/handle/ri/14327In cassava starch industry large amounts of solid residue (peel and meal) are produced. In this context, this study was conducted to assess the feasibility in using cassava peel flour (CPF) for human consumption, as a partial substitute for wheat flour (WF) for preparing loaves. Completely randomized design was used, with five treatments and four original replicates. The treatment using 7.5% substitution of WF for CPF resulted on highest specific volume of loaf (4.78 cm 3 /g) among the treatments with CPF. Brightness feature ranged from 64.92 to 11.54, and chromaticity from 0.78 and 7.58, indicated by the bread interior part darkening proportionally to the increase of the substitution degree of WF for CPF. All tested treatments showed higher fiber and lower carbohydrate contents than the control loaf bread. The acceptance of the loaves containing different rate of WF substitution for CPF was satisfactory, achieving an average score above 6.72 in all the attributes evaluated. The loaves prepared with up to 15% substitution of WF for CPF did not show any difference from the control treatment in relation to aroma, texture and flavor, which indicate that it can be a viable alternative to introduce a high-fiber product in the market.porAcesso AbertoManihot esculenta CrantzPão de formaResíduoDesenvolvimento de produtoManihot esculenta CrantzWasteProduct developmentLoaf breadArtigo