PHYSICAL PROPERTIES OF PROTEIN EXTRACT POWDER FROM STALE BREAD AND EVALUATION OF ITS USE IN WHEAT BREAD CONTAINING CHICKPEA FLOUR

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 formulations. Chickpea into at a 2:3 ratio, 6.5 % 13 total mix (w/w). The moisture content water activity powdered were 5.55% 0.58, respectively. bulk density tapped 830 kg.m-3 910 kg.m-3, Hausner ratio measured as 1.10, which indicates free-flowing property. Increasing addition 6.5% 13% resulted increased loaf volume around 283 mL 307 per loaf.