EFFECTS OF RHEOLOGICAL BEHAVIOR ON CEREAL LEGUMES BLENDED FLOURS
DOI:
https://doi.org/10.15414/jmbfs.2018.7.6.636-640Keywords:
Rheology, Mixograph, Farinograph, Cereals, LegumesAbstract
The farinograph and mixograph are the most commonly used empirical instruments to determine three parameters: 1) characterize dough rheology; 2) evaluate dough performance during processing; 3) and quality control. Maize, chickpea, and soybean flours ranging from 10% to 50% (in 10% increments) were blended with wheat flour to prepare composite flours for rheological studies. Mixographic results indicated that as flour percentages increased among treatments, peak times and mixing tolerance indices increased. Farinographic results indicated that as flour percentages increased, an increase in water absorption with a concurrent decrease in development and dough stability times due to less gluten content occurred.Downloads
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Published
2018-06-01
How to Cite
ur Rehman, T., Kamran Sharif, M., Majeed, M., Bilal Hussain, M., Usman Khan, M., S. Rodionova, N., Ali Shariati, M., & V. Shevaldova, T. (2018). EFFECTS OF RHEOLOGICAL BEHAVIOR ON CEREAL LEGUMES BLENDED FLOURS. Journal of Microbiology, Biotechnology and Food Sciences, 7(6), 636–640. https://doi.org/10.15414/jmbfs.2018.7.6.636-640
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Section
Food Sciences
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Copyright (c) 2018 Tanzeel ur Rehman, Mian Kamran Sharif, Majid Majeed, Muhammad Bilal Hussain, Muhammad Usman Khan, Natalya S. Rodionova, Mohammad Ali Shariati, Tatyana V. Shevaldova
This work is licensed under a Creative Commons Attribution 4.0 International License.
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