Impact of Partial Replacement of Wheat Flour with Chickpea Flour on Physico-Chemical and Sensory Properties of Tea Buns

The present study aimed to identify the optimum substitution ratio of chickpea flour (CF) into ordinary tea buns with intention improve nutritional value and best sensory properties while retaining their shape. Flour blends were prepared in proportions wheat WF: CF (w/w %) 80:20, 70:30, 60:40, 50:50 WF (100:0) as a control. rheological determined by Brabender farinograph apparatus. evaluated for color, loaf specific volume, proximate composition, amino acid profile, preference towards properties. According results, 20% strong dough 30%, 40%, 50% substitutions medium-strength doughs. In higher incorporation ratios, moisture contents decreased crumb texture gets harder less porous making product unacceptable. Buns made 40% failed exceed minimum requirement volume. levels protein are gradually elevated, more nutritious complementing profiles. Although is healthy nutritious, only 30% incorporated seem be practical manufacturing industry.