Wheat-Legume Composite Flour Quality |
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| Authors: | Dora Fenn Gavin Humphreys Paul G Fields Joyce I Boye |
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| Affiliation: | 1. Cereal Research Centre, Agriculture and Agri-Food Canada , Winnipeg, MB, Canada;2. Food Research and Development Centre, Agriculture and Agri-Food Canada , Saint-Hyacinthe, QC, Canada |
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| Abstract: | Wheat-legume composite flours were produced by blending Canada Western Extra Strong (CWES) and Canada Western Red Spring (CWRS) wheat with varying amounts of three legume proteins. Legume protein addition produced breads with lower specific loaf volume, coarser crumb and firmer texture, and cooked white-salted noodles with greater compression stress and less cutting stress than the wheat controls. The CWES wheat compensated for the negative baking effects of the legume proteins as much as the CWRS wheat. End-use quality did not change at 2% soybean protein addition. Yellow pea protein produced the greatest quality changes, followed by chickpea and soybean protein. |
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| Keywords: | Wheat Legume protein Composite flour Flour quality |
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