TECHNOLOGY SOLUTIONS IN CASE OF USING CHICKPEA FLOUR IN INDUSTRIAL BAKERY

TECHNOLOGY SOLUTIONS IN CASE OF USING CHICKPEA FLOUR IN INDUSTRIAL BAKERY

Chickpea derivatives are very promising flour products for bakery; however, their oligosaccharide content and a distinct bean smell limit their use. This paper contains proposals for various technology solutions for using chickpea flour in bakery. The authors consider such opportunities as: straight...

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Bibliographic Details
Main Authors: MADINA K. SADIGOVA, VALENTINA A. BUHOVETS, MARIA V. BELOVA, GULSARA E. RYSMUHAMBETOVA
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2018-06-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
chickpea micronization
dough rheology
farinogram
flaxseed flour
oligosaccharides
Online Access:http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201802&vol=2&aid=4712

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http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201802&vol=2&aid=4712

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