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Functional properties and performance of cowpea/plantain/wheat flour blends in biscuits

✍ Scribed by Peter I Akubor

Book ID
111605527
Publisher
Springer US
Year
2003
Tongue
English
Weight
56 KB
Volume
58
Category
Article
ISSN
1573-9104

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Rheological and baking properties of cowpea and wheat flour blends
✍ Sharma, Savita; Bajwa, Usha; Nagi, HPS πŸ“‚ Article πŸ“… 1999 πŸ› John Wiley and Sons 🌐 English βš– 103 KB πŸ‘ 1 views

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