FUNCTIONAL AND STORAGE PROPERTIES OF COWPEA POWDER‐WHEAT FLOUR BLENDS IN BREADMAKING

Abstract

ABSTRACT Wheat flour extended with up to 20% cowpea ( Vigna sinensis ) powder, but not 30%, produced breads acceptable to a Nigerian and mixed member taste panel. Progressive substantial decrease in loaf volume occurred as cowpea powder level increased beyond 10% but could be minimized by including either 1.0% calcium stearoyl‐2‐lactylate, sodium stearoyl‐2‐lactylate, diacetyl tartaric acid ester of monglyceride, or 1.0% calcium stearoyl‐2‐lactylate plus 0.43% polysorbate in the bread formula. Most bread quality attributes, including acceptable flavor and loaf volume, decreased rapidly when flour blends containing 20% cowpea powder were stored at 30°C. Similar blends at 22°C for at least 12 wk produced acceptable breads, and loaf volume potential of 20% cowpea powder blends decreased only 6–9% at 22°C in 18 wk. Blends containing 10% cowpea powder performed essentially as well as unblended wheat flour initially and better than 20% blends throughout storage.