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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
Dough rheology and bread quality of wheat-chickpea flour blends
Industrial Crops and Products, Volume 36, No. 1, Year 2012
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Description
In this study, partial substitution of wheat flour with chickpea flour at the levels of 10, 20 and 30% was carried out to study their rheological and baking performance. Chickpea flour addition increased the water absorption and dough development time (p< 0.05), while, the extensibility of dough and the resistance to deformation were reduced. Regarding dough stability, it appears that 10% chickpea exhibited higher stability and resistance to mechanical mixing values than the control, while it decreased as the substitute level increases from 20% to 30%. The dough surface of the wheat dough and the blend with 10% was classified as "normal", however the blend with 20% and 30% produced "sticky" dough surface. The presence of chickpea flour in dough affected bread quality in terms of volume, internal structure and texture. The color of crust and crumb got progressively darker as the level of chickpea flour substitution increased. While the substitution of wheat flour with 10% chickpea flour gave loaves as similar as control. © 2011 Elsevier B.V.
Authors & Co-Authors
Mohammed, Idriss
Germany, Berlin
Technische Universität Berlin
Syrian Arab Republic, Aleppo
University of Aleppo
Ahmed, Abdelrahman R.
Germany, Berlin
Technische Universität Berlin
Egypt, Cairo
College of Education
Senge, Bernhard
Germany, Berlin
Technische Universität Berlin
Statistics
Citations: 246
Authors: 3
Affiliations: 3
Identifiers
Doi:
10.1016/j.indcrop.2011.09.006
Research Areas
Environmental