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Functional properties of wheat bean composite flours



Functional properties of wheat bean composite flours



Journal of Food Science 48(6): 1659-1662



Functional properties of wheat flour and its blends with 6 bean flours at 3 levels of replacement (10, 20, and 30%) were investigated. Water and oil absorption, foaming capacity and stability, and emulsifying activity and stability increased with increasing levels of bean flours in the blends. Composite flours had higher pasting properties compared to those of wheat flour as measured in the Brabender Viscoamylograph. As the level of bean flour in the composite was increased, farinograph absorption and mixing tolerance index increased, whereas mixing time and dough stability decreased.

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Accession: 005493221

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DOI: 10.1111/j.1365-2621.1983.tb05054.x


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