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Functional, rheological properties and protein digestibility (in vitro) of wheat dough supplemented with some legumes flour [electronic resource].

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Abd El-Baki, Magda R

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Language: English Summary language: Arabic Description: p.1555-1564Other title:

دراسات على الخواص الوظيفية والريولوجية والقابلية للهضم لدقيق القمح المدعم بدقيق بعض البقوليات [Added title page title]

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Annals of agricultural science, Moshtohor, 2007 v.45 (4) [electronic resource].

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In: Annals of Agricultural Science, Moshtohor 2007.v.45(4)Summary: The present study was carried out to study some legumes flour in terms of proximate chemical composition, in vitro protein digestibility, functional and rheological properties. Water holding capacity is an important functional property for food, where the portion should imbibe water without dissolving. Hydration properties, water absorption, binding, swelling, and viscosity are known to influence the characteristics of a food system.

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The present study was carried out to study some legumes flour in terms of proximate chemical composition, in vitro protein digestibility, functional and rheological properties. Water holding capacity is an important functional property for food, where the portion should imbibe water without dissolving. Hydration properties, water absorption, binding, swelling, and viscosity are known to influence the characteristics of a food system.

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