Rheological and baking properties of cowpea and wheat flour blends

Effect of blending 50 to 250 g kg(-1) cowpea flour in wheat flour on rheolo gical, baking and sensory characteristics of bread, chapati, cookies and mu ffins was studied. Farinograph water absorption, dough development time, mi xing tolerance index and dough stability increased significantly with incre ased amount of cowpea flour. Incorporation of cowpea flour lowered gelatini sation time and peak viscosity. Loaf volume and overall acceptability score s of bread were reduced significantly beyond 150 g kg(-1) incorporation of cowpea flour. There were significant changes in specific volume and overall acceptability scores of muffins, registering an initial improvement up to 50 g kg(-1) and a significant decline thereafter. (C) 1999 Society of Chemi cal Industry.