Abstract
Pigeonpea flour was substituted at levels of 0, 5, 10, 15,20, 25% to wheat flour and whole wheat meal for bread andChapatti making, respectively. Blends were prepared up to50% for cookie making. Increasing levels of pigeonpeas inthe blends significantly increased the protein and mineralcontent 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 wereacceptable for cookie making.
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Harinder, K., Kaur, B. & Sharma, S. Studies on the baking properties of wheat: Pigeonpea flour blends. Plant Foods Hum Nutr 54, 217–226 (1999). https://doi.org/10.1023/A:1008158208549
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DOI: https://doi.org/10.1023/A:1008158208549