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The Rheological Properties and Baking Performances of Flours from Hexaploid Tritordeums

✍ Scribed by J.B. Alvarez; J. Ballesteros; H.O. Arriaga; L.M. Martin

Book ID
115622723
Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
86 KB
Volume
21
Category
Article
ISSN
0733-5210

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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