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Some chemical, pasting, rheological and textural characteristics of composite flours based on wheat and tubers



Some chemical, pasting, rheological and textural characteristics of composite flours based on wheat and tubers



Journal of Food Science and Technology, India 20(6): 308-312



Cassava and potato flours were blended at levels of 5-25% with wheat flour and the pasting and dough characteristics were evaluated by viscograph, farinograph, extensograph and texturometer studies prior to baking studies. The wide variation in the damaged starch content in potato (31.3%), cassava (4-8%) and wheat (11-4%) flours caused significant variation in the rheological, textural and handling properties of the dough.

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