Abstract
Effect of blending 50 to 250 g kg−1 cowpea flour in wheat flour on rheological, baking and sensory characteristics of bread, chapati, cookies and muffins was studied. Farinograph water absorption, dough development time, mixing tolerance index and dough stability increased significantly with increased amount of cowpea flour. Incorporation of cowpea flour lowered gelatinisation time and peak viscosity. Loaf volume and overall acceptability scores of bread were reduced significantly beyond 150 g kg−1 incorporation of cowpea flour. There were significant changes in specific volume and overall acceptability scores of muffins, registering an initial improvement up to 50 g kg−1 and a significant decline thereafter. © 1999 Society of Chemical Industry
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