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Rheological and baking properties of cowpea and wheat flour blends

✍ Scribed by Sharma, Savita; Bajwa, Usha; Nagi, HPS

Publisher
John Wiley and Sons
Year
1999
Tongue
English
Weight
103 KB
Volume
79
Category
Article
ISSN
0022-5142

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✦ Synopsis

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 amount of cowpea ýour. Incorporation of cowpea ýour lowered gelatinisation time and peak viscosity. Loaf volume and overall acceptability scores of bread were reduced signiücantly beyond 150 g kg-1 incorporation of cowpea ýour. There were signiücant changes in speciüc volume and overall acceptability scores of muffins, registering an initial improvement up to 50 g kg-1 and a signiücant decline thereafter.

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