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STUDIES ON the IMPROVEMENT of FUNCTIONAL and BAKING PROPERTIES of WHEAT‐CHICKPEA FLOUR BLENDS 1
Author(s) -
SINGH NARPINDER,
HARINDER K.,
SEKHON K. S.,
KAUR BHUPINDER
Publication year - 1991
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1991.tb00183.x
Subject(s) - food science , wheat flour , softening , gluten , rheology , volume (thermodynamics) , wheat gluten , materials science , chemistry , composite material , physics , quantum mechanics
Studies on the improvement of functional and baking properties of wheat‐chickpea flour blends with addition of gluten (1.5, 3.0, 4.5 and 6.0%) and sodium steroyl‐lactylate (SSL) 0.5%, were carried out. Chickpea flour at 10 and 20% level improved the dough stability and degree of softening but were adversely affected at 30% level of blending. Loaf volume, specific volume and crumb softness of bread decreased with the increase in chickpea flour in the blends. Addition of gluten at 3% level was found to effectively improve the rheological, loaf volume and crumb characteristics of wheat chickpea flour blends. Puffing ability and softness of chapaties deteriorated with increase in chickpea flour beyond 20% level, were improved by the addition of SSL. Cookie spread factor decreased and softness increased with increase in chickpea flour. Addition of SSL improved the spread factor up to 10% level of chickpea flour supplementation whereas softness of cookies improved progressively with the increase in chickpea flour.