?THE RHEOLOGICAL AND BAKING PROPERTIES OF WHEAT/COCOYAM COMPOSITE FLOUR

Authors

  • E Afolabi Bamidele Department of Food Technology, Federal Polytechnic, P M B 5351 Ado-Ekiti, Ekiti State, Nigeria
  • E Adamaka Nwanya Department of Food Technology, Federal Polytechnic, P M B 5351 Ado-Ekiti, Ekiti State, Nigeria

Keywords:

Key words: Cocoyam-wheat flour blends, Rheological properties, Baking properties, Wheat-cocoyam flour blends.

Abstract

Rheological andbaking tests werecarriedouton wheat-cocoyamcompositeflourmixedin different proportions. The
results of the farinograms and extensograms showed that replacemtnt of wheat flour up to 20% level gave bread of
acceptablequality.The proportionofextensibilityandresistancetoforcedecreasedwiththeincreaseofcocoyam flour
in the composite mix. Mixing tolerance index also indicated the poor quality of the composite flour beyond 20%
replacement. Breadmaking properties, as indicated by internal and external scores, also showed that beyond 20%
replacement levelthebread wasunattractive andlacking in therequiredquality attributes.

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Published

2001-06-18

How to Cite

Bamidele, E. A., & Nwanya, E. A. (2001). ?THE RHEOLOGICAL AND BAKING PROPERTIES OF WHEAT/COCOYAM COMPOSITE FLOUR. Biological Sciences - PJSIR, 44(3), 178–180. Retrieved from https://v2.pjsir.org/index.php/biological-sciences/article/view/1911

Issue

Vol. 44 No. 3 (2001): Pakistan Journal of Scientific and Industrial Research

Section

Articles