Oscillatory and Thermo Rheological Studies of Wheat and Chickpea Flour Blended Doughs for Producing Arabic Flat Bread
Doughs made from blends of white wheat flour and wholegrain wheat flour mixed with chickpea flour were studied rheologically. The doughs were subjected to a variety of rheological tests to understand how chickpea flour substitution affects wheat dough rheological behavior. Strain sweep, frequency sweep and temperature sweep tests were carried out. Strain sweep tests show that chickpea flour dough has a significantly strong nonlinear behavior compared to white wheat flour dough and wholegrain wheat flour dough. Frequency sweep tests show the solid like behavior of the doughs. From the theoretical analysis of strain sweep and frequency sweep experimental results, we conclude that up to 10 % substitution of chickpea flour to wheat flour does not alter the doughs rheological behavior. Temperature sweep tests show that the chickpea flour dough follows zero-order gelatinization kinetics, whereas white wheat flour dough and wholegrain wheat flour doughs follow first-order gelatinization kinetics. These findings have practical applications for the bakery industry interested in producing quality bakery products from chickpea - wheat flour blends for providing health benefits to consumers suffering from Type-2 diabetes.