Abstract:Background and objectiveDough mixing properties are crucial in determining the usability of wheat flour. Currently, many industrial sourced chemicals are used as additives to improve the mixing stability of dough. This study aims to evaluate the effect of adding chickpea flour on mixing tolerance and dough strength improvement based on 20 different wheat genotypes. The effects of different types (i.e., kabuli & desi) and amounts (1.5, 3.75, 7.5, 15, and 30%, w/w) of chickpea flours and kabuli chickpea frac… Show more
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