Open AccessEffect of chickpea and pea flour addition on the qualitative and sensory parameters of bakery products
Author(s) -
Michal Magala,
Zlatica Kohajdová,
Jolana Karovičová,
Veronika Kuchtová
Publication year - 2012
Publication title -
potravinárstvo
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.259
H-Index - 12
eISSN - 1338-0230
pISSN - 1337-0960
DOI - 10.5219/185
Subject(s) - food science , legume , sensory analysis , wheat flour , sensory system , mathematics , chemistry , agronomy , biology , neuroscience
The purpose of this study was to determine chemical composition and functional properties of legume flours (chickpea, pea) and fine wheat flour. The effect of chickpea and pea flour incorporation at different levels (10, 20, 30 % w/w) on the qualitative parameters and sensory characteristics of bakery product was also investigated. It can be concluded, that incorporation of leguminous flours led to changes of the investigated qualitative and sensory parameters, especially in samples with higher amount of leguminous flour (20 and 30 %). Results showed, that a proper alternative to standard bakery products are products with 10 % portion of leguminous flour. doi:10.5219/185 |