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FUNCTIONAL AND STORAGE PROPERTIES OF COWPEA POWDER-WHEAT FLOUR BLENDS IN BREADMAKING

✍ Scribed by JAMES C. OKAKA; NORMAN N. POTTER


Book ID
108802866
Publisher
Institute of Food Technologists
Year
1977
Tongue
English
Weight
626 KB
Volume
42
Category
Article
ISSN
0022-1147

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EΓΎ ect of blending 50 to 250 g kg-1 cowpea Γ½our in wheat Γ½our on rheological, baking and sensory characteristics of bread, chapati, cookies and muffins was studied. Farinograph water absorption, dough development time, mixing tolerance index and dough stability increased signiΓΌcantly with increased