Effects of chickpea flour on wheat pasting properties and bread making quality.

摘要: Pulses (pea, chickpea, lentil, bean) are an important source of food proteins. They contain high amounts lysine, leucine, aspartic acid, glutamic acid and arginine provide well balanced essential amino profiles when consumed with cereals. The influence partial substitution wheat flour chickpea at the levels 10, 20 30 % was carried out to study their pasting properties bread making quality. Pasting were determined using Micro Visco-Amylo-Graph Analyser Farinograph. temperature increased increase concentration ranged between 62 66.5 °C. No peak viscosity curve found for pure have higher than flour. Chickpea addition water absorption dough development time (p < 0.05), Regarding stability, it appears that 10 % exhibited stability resistance mechanical mixing values control, while decreased as substitute level increases from 20 % 30 %. surface blend classified “normal”, however produced “sticky” surface. presence in affected quality terms volume, internal structure texture. color crust crumb got progressively darker increased. While gave loaves similar control.