Tsen, C.C. & Hoover, W.J. (1973): High-protein bread from wheat flour fortified with full fat soy flour. Cereal Chem. , 50 , 7–16. Hoover W
Ćurić, D., Dugum, J. & Baumann, I. (2002): The influence of fungal α-amylase supplementation on amylotic activity and baking quality of flour. Int. J. Fd Sci. Technol. , 37 , 673–680. Baumann I
. S reerama , Y.N. , S ashikala , V.B. , P ratape , V.M. & S ingh , V. ( 2012 ): Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality . Food Chem. , 131 , 462
.E. 2008 . A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production . J. Cereal Sci. 45 : 775 – 780
Brabender, C.W. 1932. Studies with the Farinograph fro predicting the most suitable types of American export wheats and flours for mixing with European soft wheats and flours. Cereal Chem. 9 :617–622. Brabender C
Shittu, T.A., Raji, A.O. & Sanni, L.O. (2007): Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf. Fd Res. Int., 40, 280–290. Sanni L
Altpeter, F., Popelka, C.J., Wieser, H. 2004. Stable expression of 1D×5 and 1Dy10 HMW glutenin subunit genes in transgenic rye drastically increases the polymeric glutenin fraction in rye flour. Plant Molecular
, D., Simmons, L.D., Ross, M.P. 2006. Distribution of redox enzymes in millstreams and relationships to chemical and baking properties of flour. Cer. Chem. 83 :62–68. Ross M
Introduction Legumes have been consumed for a long time, essentially in the form of grain. Nowadays, these plants are also utilized in other forms such as flour, concentrates, and protein isolates [ 1 , 2 ]. The consumption of
.K. ( 2014 ): Influence of bran particle size on bread-baking quality of whole gain wheat flour and starch retrogradation . Cereal Chem. , 91 , 65 – 71 . Cauvain
