2022
DOI: 10.3390/foods11111554
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Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops

Abstract: Improving the technological functionality of climate-resilient crops (CRCs) to promote their use in staple foods, such as bread, is relevant to addressing food and nutrition security in Africa. Dry heating of cowpea flour (CPF) was studied as a simple technology to modulate CPF physicochemical properties in relation to bread applications. For this purpose, the melting behavior of cowpea starch and proteins in CPF was first studied and modeled using Flory–Huggins theory for polymer melting. Next, dry-heating co… Show more

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Cited by 6 publications
(11 citation statements)
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“…It is an interesting technique to improve the functionality of flours by physical modification. For CRCs, dry-heating of legume flours such as cowpea has been applied by careful selection of temperature conditions for treatments combined with (low) moisture contents of the flour 10 . As a result, the functionality of the cowpea flour could be selectively modulated, thus providing opportunities to improve its technological performance depending on the requirement of the specific end-product application.…”
Section: Fufu and Ugali)mentioning
confidence: 99%
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“…It is an interesting technique to improve the functionality of flours by physical modification. For CRCs, dry-heating of legume flours such as cowpea has been applied by careful selection of temperature conditions for treatments combined with (low) moisture contents of the flour 10 . As a result, the functionality of the cowpea flour could be selectively modulated, thus providing opportunities to improve its technological performance depending on the requirement of the specific end-product application.…”
Section: Fufu and Ugali)mentioning
confidence: 99%
“…The most simple and cost effective approach to functionalize CRC flours is to optimally blend them into a functional mixture. A flour blending approach was developed and implemented to fully replace wheat flour by a mixture of sorghum, cowpea and cassava 10,12 . In this approach, water binding and pasting properties of the flour mixture were optimally balanced for tin breads and flat breads applications, providing doughs which could be processed either by hand or with bakery equipment of both traditional and industrial bakeries.…”
Section: Fufu and Ugali)mentioning
confidence: 99%
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“…A reference bread dough formulation consisting of the climate-resistant crop flours sorghum, cassava and cowpea was used as recently developed [31]. The reference recipe consisted of 50 g of sorghum flour, 50 g of cassava flour, 9.5 g of cowpea flour, 8 g of psyllium husk powder, 5.5 g of dry yeast, 4 g of rapeseed oil, 4 g of sucrose, 2.5 g of salt and 119 g of water.…”
Section: Assessment Of Flour Functionality In Tin Bread Applicationmentioning
confidence: 99%
“…Bread preparation was performed as previously described [31]. In total, about 200 g of dry ingredients was added to a Brabender Farinograph (Brabender GmbH & Co. KG, Duisburg, Germany) and pre-mixed at a speed of 63 rpm.…”
Section: Assessment Of Flour Functionality In Tin Bread Applicationmentioning
confidence: 99%