###### Abstract
The reduced loaf quality associated with the inclusion of cassava flour at higher concentrations (such as 30%) can be overcome by the incorporation of additives such as hydrocolloids, which can improve dough rheological properties (through stabilising emulsions and retaining moisture), and the overall finished product structure [32]. The literature has shown that the addition of carboxymethyl cellulose at 2% in addition to cassava flour (18%) developed bread with an improved loaf volume, specific volume, and firmness compared to bread with 100% wheat flour [32]. To further advance the utilisation of cassava flour in bread development, there is a need to identify a balance between cassava flour and wheat flour concentration to achieve high-quality bread comparable to commercially available bread [33]. Cassava flour is used to develop other bakery products, such as cookies and biscuits. A study conducted using 100% cassava flour in addition to xanthan gum and inulin showed that gluten-free biscuits had desirable physical qualities (hardness and brittleness) that were similar to commercially available biscuits [34]. Another study showed that cookies made from 50% cassava flour had higher sensory acceptability, low moisture (5.63%) and low fat \begin{table}
\begin{tabular}{c c c c c} \hline \hline  & **Xurbohydrate** & **Starch** & **Crude Fibre** & **Protein** \\ \hline Cassava flour & 79 & 73 & 6 & 7 \\ \hline Wheat flour & 73 & 70 & 3 & 21 \\ \hline Corn flour & 71 & 69 & 2 & 11 \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Nutritional profile of cassava flour in comparison to other hours [19; 22; 23; 24; 25]. (24.87%) content, a higher spread ratio (8.15), and low breaking strength in comparison to wheat flour cookies [35]. Refined wheat flour used in white bread production is low in antioxidants due to the removal of the aleurone layer during milling. However, incorporating functional ingredients such as ginger, turmeric, and coriander can enhance the antioxidant capacity of breads [28; 36; 37]. Ginger is a flowering plant with its root used extensively as a spice and it tends to contain more than 400 different compounds [38] such as carbohydrates, lipids, terpen, and phenolic compounds (gingerols, parados, shogao). It is a functional food because its ingredients have anti-inflammatory, anti-apoptotic (i.e., preventing cell death), antioxidant, and antibacterial capacities [39; 40]. Ginger has a bitter taste, which could be attributed to gingerols and shogaols, which are released during the heat process because of the dehydration of gingerols. However, this does not pose a serious drawback to ginger application in food (such as tea, bread, snacks, or stew) [41; 42]. A relevant study has shown that ginger powder addition (0.5%) improved the sensory properties (such as crispiness, flavour, and colour) of bread, and its general acceptability was similar to the control sample (100% wheat flour bread) [28]. Ginger is utilised in different forms, including fresh, dried, extracts, or powder [42]. The processing of dried ginger powder has been reported to decrease the total phenolic content (TPC), antioxidant capacity (AC), and vitamin C content [43]. Some studies have shown that the addition of ginger powder in white bread production increased the flavonoid content and the TPC of the bread samples [28; 37; 44]. There has been limited information on ginger powder's effect on bread's texture and physicochemical properties. The global population is expected to increase, which could increase food costs and demand. Using cassava flour in bread formulation may reduce food waste and contribute to sustainable diets. Broad is a staple food in many countries, and the nutritional enhancement of such an important food commodity with antioxidant compounds can contribute to better health. Therefore, this study developed different bread formulations by partially replacing wheat flour with cassava flour and adding ginger powder to improve the antioxidant properties of bread.