Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops.

ABSTRACT: Improving the technological functionality of climate-resilient crops (CRCs) to promote their use in staple foods, such as bread, is relevant to addressing food and nutrition security in Africa. Dry heating of cowpea flour (CPF) was studied as a simple technology to modulate CPF physicochemical properties in relation to bread applications. For this purpose, the melting behavior of cowpea starch and proteins in CPF was first studied and modeled using Flory-Huggins theory for polymer melting. Next, dry-heating conditions were investigated based on the predicted biopolymer melting transitions in CPF to be well below starch and protein melting. The pasting properties (i.e., peak viscosity, final viscosity, breakdown and setback) of CPF could be selectively modulated depending on temperature-tim

SUBMITTER: Renzetti S 

PROVIDER: S-EPMC9180669 | biostudies-literature | 2022 May

REPOSITORIES: biostudies-literature