EFFECTS OF RHEOLOGICAL BEHAVIOR ON CEREAL LEGUMES BLENDED FLOURS

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June – July, 2018, vol. 7, no. 6
pages: 636-640
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2018.7.6.636-640
Abstract: 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.
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