Effects on the rheological properties of dough and steamed bread quality after addition of germinated cowpea flours
The nutritional benefits of cowpea will be improved afer germination. The purpose of this study was to examine the effects of the addition of germinated cowpea flours on rheological properties of dough and steamed bread quality. The result showed that: ash, wet gluten content and falling number were influenced significantly by the addition of germinated cowpea flours; The impact to the dough rheological parameters was negative; Basic physical and chemical indicators, water absorption, tensile energy, elongation and maximum tensile resistance of the mixed flours have been significantly correlated with sensory evaluation score. The study proved that 3% addition can improve the rheological properties and steamed bread quality.