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dc.contributorEn-nahli, Younessen_US
dc.contributorNoutfia, Younesen_US
dc.contributorEl-Baouchi, Adilen_US
dc.contributorKabbour, Mohammed Rachiden_US
dc.contributorGaboun, Fatimaen_US
dc.contributorEl Maadoudi, El Hajen_US
dc.contributorBenbrahim, Nadiaen_US
dc.contributorTaghouti, Monaen_US
dc.contributorOuhssine, Mohammeden_US
dc.contributorAgrawal, Shiv Kumaren_US
dc.creatorBenali, Aouatifen_US
dc.identifier.citationAouatif Benali, Youness En-nahli, Younes Noutfia, Adil El-Baouchi, Mohammed Rachid Kabbour, Fatima Gaboun, El Haj El Maadoudi, Nadia Benbrahim, Mona Taghouti, Mohammed Ouhssine, Shiv Kumar Agrawal. (10/8/2021). Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread. Foods, 10 (8).en_US
dc.description.abstractFlour quality is influenced by the nature of the gluten and its various components. Gluten free flour made of pulses is known to enhance the nutritional quality of wheat flour. However, its addition can compromise the rheological and sensorial attributes of the bread. We used mixture design to optimize nutritional and technological qualities of a wheat–chickpea flour blend by adding milk powder as a natural organoleptic improver. A total of thirteen flour blends were prepared by incorporating 10 to 30% chickpea flour and 10 to 20% milk powder to wheat flour. Our results showed that the optimal flour blend consisted of 60% wheat, 24% chickpea, and 16% milk powder. Farinographic parameters of the optimal dough blend remained on par with those of the control dough (100% wheat flour), thereby preserving its bread-making quality. Sensory analysis of breads made from the optimal flour blend revealed no significant difference (p 0.05) from wheat flour for crumb and chewiness. Appreciation was brought to the appearance, crust, aroma, and taste in the optimized bread. This study suggests that chickpea flour can be suitably incorporated into bread wheat flour up to a percentage of 24% with 16% milk powder to produce bread with optimal nutritional quality while improving its sensory attributes and consumer acceptability.en_US
dc.publisherGlobal Science Booksen_US
dc.subjectmixture designen_US
dc.subjectflat breaden_US
dc.subjectnutritional fortificationen_US
dc.subjectorganoleptic enhancementen_US
dc.titleNutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Breaden_US
dc.typeJournal Articleen_US
cg.creator.idNoutfia, Younes: 0000-0003-3310-3260en_US
cg.creator.idAgrawal, Shiv Kumar: 0000-0001-8407-3562en_US
cg.subject.agrovocmilk powderen_US
cg.contributor.centerInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.contributor.centerNational Institute of Agronomic Research Morocco - INRA Moroccoen_US
cg.contributor.centerIbn Tofail University, Faculty of Sciences - UIT - FSen_US
cg.contributor.centerMohammed VI Polytechnic University - UM6Pen_US
cg.contributor.crpCGIAR Research Program on Grain Legumes and Dryland Cereals - GLDCen_US
cg.contributor.funderNot Applicableen_US
cg.contributor.project-lead-instituteInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.isijournalISI Journalen_US
dc.identifier.statusOpen accessen_US

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