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首页> 外文期刊>Cogent Food & Agriculture >Physicochemical and pasting properties of unleavened wheat flat bread (Chapatti) as affected by addition of pulse flour
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Physicochemical and pasting properties of unleavened wheat flat bread (Chapatti) as affected by addition of pulse flour

机译：豆粉添加对无酵素小麦扁平面包（恰巴蒂）的理化和糊化特性的影响

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Unleavened flat bread (chapatti ) was prepared from wheat–pulse composite flours wherein wheat flour was replaced from 5–20% by kidney bean and black gram flours. Water absorption for dough making increased significantly (p ?≤?0.05) in composite flours. Sensory evaluation of flat breads produced from wheat–pulse composite flours showed significant decrease in color, taste, aroma, breakability, and overall acceptability score at 15% or higher level of replacement. Pasting properties of composite flours and breads produced thereof displayed significant decrease in peak, trough, final, and setback viscosity while increase in pasting temperature was observed. This suggested that starch has gelatinized considerably and flat breads have been baked sufficiently. Significant lower setback viscosity of composite flour than control wheat flour indicates that composite flat breads can maintain freshness for longer time than control bread.
机译：无酵饼粉是用小麦-脉冲复合面粉制得的，其中小麦粉由5-20％的菜豆和黑克面粉代替。复合面粉中用于制面团的吸水率显着提高（p ＜≤0.05）。用小麦-脉冲复合粉制成的扁平面包的感官评估显示，在替代水平为15％或更高的情况下，其色泽，味道，香气，易碎性和总体可接受性得分显着降低。复合面粉和其制得的面包的糊化性能显示峰，谷，最终粘度和缩进粘度显着降低，同时观察到糊化温度升高。这表明淀粉已显着糊化，扁平面包已被充分烘烤。复合面粉的挫折粘度显着低于对照小麦粉，表明复合扁平面包比对照面包可以保持更长的新鲜时间。

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