Effect of incorporation of rice, potato and mung flour on the physical properties of composite flour biscuits

Abstract

The present work was conducted to develop biscuits from the composite flours incorporating wheat flour with rice, green gram and potato flour. Composite flours were prepared by blending wheat flour with rice flour, mung flour and potato flour in ratios of 100

Study of the effect of composition of various food flours on the quality of developed biscuits

“…When the proportion of soya flour was raised from 20 to 40% in the blend, the corresponding rise in protein content in fried sweet snack was from 15.75 to 21.75%. Chandra et al, (2015) worked on the development biscuits from the composite flours incorporating wheat flour with rice, green gram and potato flour. Composite flours were prepared by blending wheat flour with rice flour, mung flour and potato flour in ratios of 100:0:0:0 (W 100 ), 85:5:5:5 (W 85 ), 70:10:10:10 (W 70 ) and 55:15:15:15 (W 55 ), respectively.…”

Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour

“…Several authors investigated the partial WF substitution with pulse derivatives in biscuit formulations (McWatters et al ., 2003; Dhull et al ., 2006; Zucco et al ., 2011; Silky et al ., 2014; Chandra et al ., 2015; Thongram et al ., 2016; Benkadri et al ., 2018; Zhao et al ., 2019); however, there are no studies on the use of WABF in biscuits. Biscuits resulting from the combination of WABF and RF may be consumed by about 7 to 14% of the population with restrictions on gluten intake (Cabrera‐Chávez et al ., 2017).…”