Table 1.
Recipes for bread rolls made with 0, 30 and 60% intact cell powders (ICP)a.
| Ingredients (g) | 0% ICP |
30% ICP |
60% ICP |
|||
|---|---|---|---|---|---|---|
| Sponge | Dough | Sponge | Dough | Sponge | Dough | |
| Water | 347.6 | 233.5 | 470.5 | 438.2 | 365.7 | 1009.9 |
| Wheat flour | 540.4 | 396.0 | 688.6 | 0.0 | 350.8 | 0.0 |
| Vital gluten | 14.7 | 0.0 | 49.9 | 0.0 | 141.4 | 0.0 |
| ICP | 0.0 | 0.0 | 0.0 | 317.5 | 0.0 | 739.9 |
| Caster sugar (sucrose) | 0.0 | 16.3 | 0.0 | 20.8 | 0.0 | 27.7 |
| Vegetable fat | 0.0 | 29.4 | 0.0 | 37.5 | 0.0 | 49.9 |
| Baker's dry yeast | 7.35 | 7.35 | 9.35 | 9.35 | 12.5 | 2.5 |
| Ascorbic acid | 0.0 | 2.0 | 0.0 | 2.5 | 0.0 | 3.3 |
| Table salt (NaCl) | 6.6 | 6.5 | 8.3 | 8.3 | 11.1 | 11.1 |
a
Weight of each ingredient (g) added at the sponge- and dough-stage for preparation of 0% (Control) and 30% and 60% chickpea ICP bread rolls.