The researchers aimed to make bread better by using cassava flour instead of some wheat flour and adding α-amylase. They tested different mixtures of wheat and cassava flour, along with different amounts of α-amylase. The best bread had 95% wheat flour, 5% cassava flour, and 1.5% α-amylase. This bread had the highest volume, tasted the best, and met nutritional standards. The water, ash, protein, carbohydrate, and salt content were all good in this bread. The α-amylase didn't affect the bread's volume, but it did make the bread taste better.