title: Studies on the baking properties of wheat: pigeonpea flour blends.
abstract: Pigeonpea flour was substituted at levels of 0, 5, 10, 15, 20, 25% to wheat flour and whole wheat meal for bread and Chapatti making, respectively. Blends were prepared up to 50% for cookie making. Increasing levels of pigeonpeas in the blends significantly increased the protein and mineral content of the baked products. The bread from 10% pigeonpea flour blend with 2-3% vital gluten and 0.5% SSL had high loaf volume and loaf quality. Blends containing 15% pigeonpea flour were acceptable for Chapatti and 30% pigeonpea flour with 0.25% SSL were acceptable for cookie making.
authors.affiliation: Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India.
authors.forename: K
authors.initials: K
authors.lastname: Harinder
authors.forename: B
authors.initials: B
authors.lastname: Kaur
authors.forename: S
authors.initials: S
authors.lastname: Sharma
mesh_terms: D001939:Bread / Q000032:analysis*; D003296:Cooking; D007887:Fabaceae / Q000737:chemistry*; D005433:Flour / Q000592:standards*; D005511:Food Handling; D006801:Humans; D009753:Nutritive Value; D010946:Plants, Medicinal; D012639:Seeds / Q000737:chemistry*; D013649:Taste; D014908:Triticum / Q000737:chemistry*