Development of functional and rheological properties of bakery products from maize, lentil, and chickpea flours

Document Type : Original Article

Authors

1 Faculty of Specific Education, Minia University

2 Specific Education Minia University

3 Minia University, Faculty of Specific Education ,Department of Home Economics

Abstract

Maize is one of the most important strategic crops in Egypt and comes in second after wheat, this work aims to fortify maize flour (MF) with common legumes flour (roasted chickpea and red lentil to enhance its nutritional value. and investigate the impact of incorporating 15%, 30%, of RChF and RLF into the MF on the chemical, functional, and reological properties of the dough. Also, sensory evaluation of the final product (biscuits and crackers) will be within the scope of this investigation. Results indicated that MF had a higher percentage of carbohydrates moisture and fibre than RChF and RLF. On the other hand, legumes significantly recorded the highest protein compared to maize flour . In conclusion, the results suggest that by incorporating RChF and RLF with MF, it is possible to improve the nutritional value (protein and minerals) and functional properties of biscuits and crackers and enhance their sensory characteristics.

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