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Plant Foods Hum Nutr. 1999;54(3):217-26.

Studies on the baking properties of wheat: pigeonpea flour blends.

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Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India.


Pigeonpea flour was substituted at levels of 0, 5, 10, 15, 20, 25% to wheat flour and whole wheat meal for bread and Chapatti making, respectively. Blends were prepared up to 50% for cookie making. Increasing levels of pigeonpeas in the blends significantly increased the protein and mineral content of the baked products. The bread from 10% pigeonpea flour blend with 2-3% vital gluten and 0.5% SSL had high loaf volume and loaf quality. Blends containing 15% pigeonpea flour were acceptable for Chapatti and 30% pigeonpea flour with 0.25% SSL were acceptable for cookie making.

[Indexed for MEDLINE]

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