Rheological Properties of Wheat Flour (Triticum aestivum L.) Doughs as Affected by Inclusion of Decorticated Pigeon pea (Cajanus cajan L.) Flour and Protein Isolate

  • Hayat A. Hassan National Food Research Centre
DOI: https://doi.org/10.53555/ar.v3i9.239
Keywords: Biscuit wheat flou, Bread wheat flour,, Composite flour, Extensograph

Abstract

The objective of this study was to investigate the rheological properties of wheat flour
(Triticum aestivum L.) doughs affected by the incorporation of decorticated pigeon pea
(Cajanus cajan L.) flour (DPPF) and pigeon pea protein isolate (PPPI) aiming the production
of bakery products. Ratios of DPPF (0, 5, 10, 15, 20 and 25%) and PPPI (adjusted to raise the
protein levels to 15, 20 and 25%) incorporated in two types of wheat flours (extraction rate
72%); for bread (BrWF) and biscuit (BsWF). Farinograph, Extensograph and Fermentograph
of wheat and composite flour doughs were studied. The Farinograms showed that the water
absorption values for the composite BrWF/DPPF and BsWF/DPPF were found to range from
65.1 to 65.9 % and 61.6 to 63.7%; dough development time from 4.0 to 5.0 min. and 4.0 to 4.4
min. dough stability from 2.4 to 4.0 and from 2.3 to 4.1 min. for DPPF different ratios

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Author Biography

Hayat A. Hassan, National Food Research Centre

National Food Research Centre, P.O. Box 213, Khartoum North, Sudan

Published
2017-09-30
How to Cite
Hassan, H. A. (2017). Rheological Properties of Wheat Flour (Triticum aestivum L.) Doughs as Affected by Inclusion of Decorticated Pigeon pea (Cajanus cajan L.) Flour and Protein Isolate. IJRDO-Journal of Agriculture and Research (ISSN: 2455-7668), 3(9), 01-24. https://doi.org/10.53555/ar.v3i9.239
Issue
Vol. 3 No. 9 (2017): IJRDO-Journal of Agriculture And Research
Section
Articles

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