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?THE RHEOLOGICAL AND BAKING PROPERTIES OF WHEAT/COCOYAM COMPOSITE FLOUR

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Title: ?THE RHEOLOGICAL AND BAKING PROPERTIES OF WHEAT/COCOYAM COMPOSITE FLOUR

Authors: E Afolabi Bamidele, E Adamaka Nwanya

Journal: Pakistan Journal of Scientific and Industrial Research (Series B: Biological Sciences)

HEC Recognition History
Category From To
Y 2023-07-01 2024-09-30
Y 2022-07-01 2023-06-30
Y 2021-07-01 2022-06-30
Y 2020-07-01 2021-06-30
Y 1900-01-01 2005-06-30

Publisher: PCSIR Scientific Information Centre

Country: Pakistan

Year: 2001

Volume: 44

Issue: 3

Language: English

Keywords: Key words: Cocoyam-wheat flour blendsRheological propertiesBaking propertiesWheat-cocoyam flour blends.

Categories
Food Science (9432) Rheology (113) Cereal Chemistry (14) Food Technology (585) Culinary Arts (16)

Abstract

Rheological andbaking tests werecarriedouton wheat-cocoyamcompositeflourmixedin different proportions. The results of the farinograms and extensograms showed that replacemtnt of wheat flour up to 20% level gave bread of acceptablequality.The proportionofextensibilityandresistancetoforcedecreasedwiththeincreaseofcocoyam flour in the composite mix. Mixing tolerance index also indicated the poor quality of the composite flour beyond 20% replacement. Breadmaking properties, as indicated by internal and external scores, also showed that beyond 20% replacement levelthebread wasunattractive andlacking in therequiredquality attributes.

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