Physicochemical and pasting properties of unleavened wheat flat bread (Chapatti) as affected by addition of pulse flour
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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2016-12-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2015.1124486 |