To widen the applicability of chickpea in food processing and raise its market value,this study explored the effect of adding chickpea flour on wheat flour dough properties and dried noodle quality.The results showed adding chickpea flour could prolong dough forming process and weakening degree,reduce dough's water-absorbing rate,stabilization time,dough extensibil-ity,and tensile resistance&area,and improve the dried noodle's cooking quality,color,and post-cooking elasticity and extensi-bility.Based on a comprehensive analysis of all the test indicators,it was confirmed that the optimal adding ratio of chickpea flour in noodle making was 20％.
维普
万方数据