Dough rheology and bread quality of wheat–chickpea flour blends

► Effects of chickpea flour on dough properties and bread quality was tested. ► Substitution of 10, 20 and 30% wheat flour with chickpea flour was done. ► Addition of 20% and 30% chickpea produced sticky dough and affected bread quality. ► While, 10% chickpea flour gave dough and loaves as similar a...

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Veröffentlicht in:	Industrial crops and products 2012-03, Vol.36 (1), p.196-202
Hauptverfasser:	Mohammed, Idriss, Ahmed, Abdelrahman R., Senge, B.
Format:	Artikel
Sprache:	eng
Schlagworte:	Absorption bread dough Bread quality chickpeas Cicer arietinum color deformation dough development Dough rheological properties extensibility loaves mixing Sensory evaluation texture wheat Wheat and chickpea flour wheat flour
Online-Zugang:	Volltext
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