摘要：An experiment was conducted to study the functional behavior of pea flour for improvement of nutritional quality of bakery products. Wheat is the staple food of Indians and pea crop is seasonal. This study was conducted to improve the nutritional quality of wheat based bakery products by incorporating pea flour as it is a rich source of protein and fiber. Flour from mechanically and field dried peas of two cultivars was incorporated into bread and cookies at 5 and 10% level. Bread and cookie making characteristics were studied. Prepared bread and cookies were evaluated for sensory characteristics. There was observed an increase in water absorption and decrease in the stickiness of the dough. Bread weight increased and volume decreased with the incorporation. There was observed a decrease in the cookie spread ratio. Sensory score for bread and cookies containing 5% pea flour were comparable to the control. So pea flour could be incorporated in bread and cookies up to 5% to improve the nutritional quality without affecting the sensory quality.
