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- W198890806 abstract "The objectives of this study was to supplement wheat flour (WF ) with various levels of chickpea flour (WCF) for production of bread, to determined the nutritional value of bread supplemented with chickpea flour, to asses consumer acceptability for the production bread and to study rheological characteristics of the wheat flour supplemented with chickpea flour. The results show that the total amino acids were higher in supplemented bread (WCB) than wheat bread (WB). Lysine content increased from 296.8 to 534.8, 670.7, and 937 mg/ 100 gm in wheat flour, 5, 10 and 15% levels of chickpea flour, respectively. Water absorption of dough prepared from wheat flour and wheat flour supplemented with various levels of chickpea flour ranged between 59.5- 60.3%, dough stability was 1.8-1.1 min, dough development time for wheat flour which was 1.8, decreased to 1.4 with addition of chickpea flour. Wheat flour supplemented with 5, 10 and 15% chickpea flour showed energy increases at 5% level, then decreased gradually at 10 and 15% levels of chickpea flour. The study recommended supplementation of bread with 5% chickpea flour to upgrade its nutritional value and quality." @default.
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- W198890806 date "2013-01-01" @default.
- W198890806 modified "2023-09-23" @default.
- W198890806 title "Quality Characteristics of Wheat Bread Supplemented with Chickpea ( Cicer ariet i num ) Flour" @default.
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