composite flours
was lower than that of wheat flour. Pasting temperature is
the temperature at which the first detectable increase in viscosity
is measured and it is an index characterized by the initial
change due to the swelling of starch (Eniola and Delarosa,
1981). Pasting temperature has been reported to relate to water
binding capacity. Gluten or xanthan gum acts as waterbinding
agent (Ghiasi et al., 1993). Generally greater water
availability is followed by a lower gelatinization temperature
(White et al., 1989). It seems that the gluten in wheat flour held
more water, so that some of the water is not available for
starch which resulted in reduction of gelatinization. Low gelatinization
temperature provides greater availability of starch to
amylolytic enzymes during baking process which is desirable in
bread making