In this study, it was aimed to investigate the physical properties of protein extract powder from stale bread and its potential use in chickpea flour added wheat bread formulations. Chickpea flour was added into wheat flour at a 2:3 ratio, and the protein extract at 6.5 % and 13 % of total flour mix (w/w). The moisture content and water activity of the powdered protein extract were 5.55% and 0.58, respectively. The bulk density and tapped density were 830 kg.m -3 and 910 kg.m -3 , respectively. Hausner ratio was measured as 1.10, which indicates free-flowing property. Increasing the addition of protein extract from 6.5% to 13% resulted in increased loaf volume from around 283 mL to 307 mL per loaf.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.