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Functional Properties of Wheat‐Bean Composite Flours
Author(s) -
DESHPANDE S. S.,
RANGNEKAR P. D.,
SATHE S. K.,
SALUNKHE D. K.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb05054.x
Subject(s) - farinograph , absorption of water , composite number , food science , wheat flour , mixing (physics) , chemistry , materials science , composite material , physics , quantum mechanics
Functional properties of wheat flour and its blends with six bean flours at three levels of replacement (10, 20, and 30%) were investigated. Water and oil absorption, foaming capacity and stability, and emulsifying activity and stability increased with increasing levels of bean flours in the blends. Composite flours had higher pasting properties compared to those of wheat flour as measured in the Brabender Viscoamylograph. As the level of bean flour in the composite was increased, farinograph absorption and mixing tolerance index increased, whereas mixing time and dough stability decreased.