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Influence of Malt on Rheological and Baking Properties of Wheat–cassava Composite Flours

✍ Scribed by Ali H Khalil; Esam H Mansour; Fathy M Dawoud

Book ID
115610446
Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
114 KB
Volume
33
Category
Article
ISSN
1096-1127

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Eþ ect of blending 50 to 250 g kg-1 cowpea ýour in wheat ýour 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 signiücantly with increased