STUDIES ON THE IMPROVEMENT OF FUNCTIONAL AND BAKING PROPERTIES OF WHEAT-CHICKPEA FLOUR BLENDS

被引：33

作者：

SINGH, N

HARINDER, K

SEKHON, KS

KAUR, B

机构：

[1] Department of Food Science & Technology, Punjab Agricultural University, Ludhiana

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1991年 / 15卷 / 06期

关键词：

D O I：

10.1111/j.1745-4549.1991.tb00183.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：391 / 402

页数：12

共 20 条

[1]

Cereal Laboratory Methods, (1976)

[2]

AUSTIN A., RAM A., Studies on chapati making quality of wheat, ICAR Tech. Bull., 31, (1971)

[3]

DESHPANDE S.S., RANGNEKAR P.D., SATHE S.K., SALUNKHE D.K., Functional properties of wheat‐bean composite flours, Journal of Food Science, 48, (1983)

[4]

EBELER S.E., WALKER C.E., Wheat and composite flour chapaties effects of soy flour and sucrose‐ester emulsifier, Cereal Chem., 60, (1983)

[5]

FELLERS D.A., MECHAM D.K., BEAN M.M., HANAMOTO M.M., Soy‐fortified wheat flour blends. I. Composition and properties, Cereal Foods World, 21, (1976)

[6]

HALLAB A.H., KHATCHADOURIAN H.A., the nutritive value and organoleptic properties of white Arabic bread supplemented with soya‐bean and chickpea, Cereal Chem., 51, (1974)

[7]

IRVINE G.N., McMULLAN M.E., the “Remix” baking test, Cereal Chem., 37, (1960)

[8]

JUNGE R.C., HOSENEY R.C., A mechanism by which shortening and certain surfactants improve loaf volue in bread, Cereal Chem., 58, (1981)

[9]

JUNGE R.C., HOSENEY R.C., VARRIANO-MARSTON E., Effect of surfactants on air incorporation of dough and crumb grain of bread, Cereal Chem., 58, (1981)

[10]

LINDELL M.J., WALKER C.E., Soya enrichment of chapaties made from wheat and non‐wheat flours, Cereal Chem., 61, (1984)

← 1 2 →