Germinated, toasted and cooked chickpea as ingredients for breadmaking

The effect of processing (germination, toasting and cooking) of chickpea beans was investigated on the resulting flours characteristics and their potential for obtaining gluten free breads. Rheological properties of dough were recorded using Mixolab® and breads were analyzed for their instrumental quality, nutritional and sensory properties. Chickpea based doughs showed low consistency and their rheological behavior was defined by the starch gelatinization and gelification. The bread made with cooked chickpea flour exhibited the lowest specific volume (0.58 mL/g), brightest crumb (L*= 76.20) and softest texture, but cooking decreased the content of carbohydrates, ashes and proteins, although increased the protein digestibility. The highest specific volume was obtained in bread made with toasted chickpea flour, although crumb hardness was higher. Overall, processing of chickpea beans, concretely toasting and cooking led to flours that could be used for obtaining gluten free breads with the nutritional characteristics of the legumes and acceptable sensory characteristics.

Bibliographic Details

Main Authors:	Ouazib, Meriem, Garzón, Raquel, Farid Zaidi, Farid, Rosell, Cristina M.
Other Authors:	Consejo Superior de Investigaciones Científicas (España)
Format:	artículo biblioteca
Language:	English
Published:	Springer 2016-06-01
Subjects:	Chickpeas, Processing, Mixolab, Gluten free bread, In vitro protein digestibility, Chemical compositions,
Online Access:	http://hdl.handle.net/10261/135006 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003359
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