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Supplementation of bread with soybean and chickpea flours
Author(s) -
YOUSSEFF SOAD A. M.,
SALEM ALI,
ABDELRAHMAN ABDEL HAMID Y.
Publication year - 1976
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1976.tb00762.x-i1
Subject(s) - food science , absorption of water , soy flour , wheat flour , raw material , mixing (physics) , chemistry , biology , botany , physics , organic chemistry , quantum mechanics
Summary Flours from defatted soybean, raw and parboiled chickpea seeds were obtained on a laboratory scale and used as a supplement to wheat flour. the effect of supplementation level on water absorption, dough rheology, loaf quality and major chemical constituents of breads were investigated. Water absorption was slightly affected by soy and parboiled chickpea flours but was reduced by raw chickpea flour. Dough mixing time, stability and valorimetric values increased but the mixing tolerance index decreased by adding soy and parboiled chickpea flours to wheat flour. Loaves were slightly smaller in volume than the control at high levels of soy and chickpea flours. Moreover, bread score and panel evaluation showed deterioration of bread characteristics above 6% soy flour and 15% chickpea level of supplementation. the chemical analysis of the supplemented bread showed a positive trend of increasing protein and ash contents by increasing the levels of chickpea and soy flours.