McWatters K H, Resurreccion A V, Beuchat L R, Phillips R D
Department of Food Science and Technology, University of Georgia, Griffin 30223, USA.
Plant Foods Hum Nutr. 1995 Jan;47(1):71-87. doi: 10.1007/BF01088169.
Cowpeas and peanuts are legumes of major dietary and economic importance. They are favored worldwide because of their palatability, contribution to nutritional status, and low cost as a protein source compared to animal protein. Flours processed from cowpeas and peanuts have unique physico-chemical and sensory properties when used in composite flour mixtures. Appropriate blends of cowpea and peanut flours to replace wheat flour in Chinese-type noodles, muffins, and tortillas were determined using modelling and optimization procedures. For noodles, 15% peanut flour and 8% cowpea flour supplementation produced an acceptable product with high protein content (21%). For wheat flour replacement in muffins, up to 43% cowpea and up to 44% peanut flours may be used. However, when wheat flour replacement is 50% or greater, cassava flour should comprise 56 to 72% of the blend with a few exceptions. In tortillas, 24% cowpea and 46% peanut flours produced products similar in quality characteristics to those made from 100% wheat flour. The systematic approach used in these studies is more efficient than the traditional substitution method to optimize sensory qualities of wheat-based products containing composite flours.
豇豆和花生是具有重要饮食和经济价值的豆类。它们在全球范围内受到青睐，原因在于其适口性、对营养状况的贡献，以及与动物蛋白相比作为蛋白质来源的低成本。用豇豆和花生加工的面粉在用于复合面粉混合物时具有独特的物理化学和感官特性。使用建模和优化程序确定了在中式面条、松饼和玉米饼中用豇豆和花生面粉的适当混合物替代小麦面粉的比例。对于面条，添加15%的花生粉和8%的豇豆粉可生产出蛋白质含量高（21%）且可接受的产品。对于松饼中的小麦粉替代，最多可使用43%的豇豆粉和44%的花生粉。然而，当小麦粉替代率为50%或更高时，木薯粉应占混合物的56%至72%，少数情况除外。在玉米饼中，24%的豇豆粉和46%的花生粉生产出的产品质量特性与用100%小麦粉制成的产品相似。这些研究中使用的系统方法比传统替代方法更有效地优化了含复合面粉的小麦基产品的感官品质。
