publication . Article . 2006

effect of durum flour enrichment with chickpea flour on the characteristics of dough and lasagne

Dimitrios Sabanis; Eleousa Makri; Georgios Doxastakis;
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  • Published: 07 Aug 2006 Journal: Journal of the Science of Food and Agriculture, volume 86, pages 1,938-1,944 (issn: 0022-5142, eissn: 1097-0010, Copyright policy)
  • Publisher: Wiley
Abstract
The ability of chickpea flour to enrich pasta products (e.g. lasagne) was studied. In addition, the influence of protein and other components upon the rheological properties of the dough and the cooking quality of the wheat–chickpea blends was determined. Supplementing lasagne with 5–20% w/w chickpea flour improves the physical characteristics of dough, which achieves optimum strength and extensible properties thus allowing the lasagne to maintain a firm and elastic form. Organoleptic properties (colour, flavour and overall acceptability) improved with a low proportion of chickpea flour, especially for 5% w/w substitution. For supplementation ≥ 30%, while the co...
Subjects
free text keywords: Biotechnology, Agronomy and Crop Science, Food Science, Nutrition and Dietetics, Brown colour, Chemistry, Gluten, chemistry.chemical_classification, Organoleptic, Flavour
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