Comparative studies on functional and rheological properties of some types of peanut and wheat flours [electronic resource].

Includes reference.

In this study, whole peanut flour (WPF) and peanut kernel flour (PKF), were prepared and evaluated for their functional properties. Two types of wheat flour differ in extraction rate (ER) was also used for comparison. Peanut flours were used at different levels of replacement to study the effect of these materials on rheological properties of both wheat flours. Results showed that water holding capacity and oil holding capacity of both peanut flours were higher than those of wheat flours, but emulsification capacity of wheat flours was higher than peanut flours. Peanut flours were more stable than flours in terms of foam stability.

Summary in Arabic.

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