Impact of Partial Replacement of Wheat Flour with Chickpea Flour on Physico-Chemical and Sensory Properties of Tea Buns

Impact of Partial Replacement of Wheat Flour with Chickpea Flour on Physico-Chemical and Sensory Properties of Tea Buns

ABSTRACTThe present study aimed to identify the optimum substitution ratio of chickpea flour (CF) into ordinary tea buns with intention to improve the nutritional value and the best sensory properties while retaining their shape. Flour blends were prepared in the proportions of wheat flour WF: CF (w...

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Bibliographic Details
Main Authors: A.G.S.K. Pushpakumara, N. Gunasesakara, H. M.T. Herath, T. Madhujith
Format: Article
Language:English
Published: Taylor & Francis Group 2023-09-01
Series:International Journal of Food Properties
Subjects:
Chickpea
Tea buns
Flour blends
Dough development
Specific volume
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2023.2223778

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