Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads

Guardado‐Félix, Daniela; Lazo-Vélez, Marco A.; Pérez‐Carrillo, Esther; Panata-Saquicili, Diego Esteban; Serna‐Saldívar, Sergio O.

doi:10.1016/j.lwt.2020.109517

Cited by 49 publications

(59 citation statements)

References 28 publications

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“…A study using selenium‐germinated chickpeas (Serrano‐Sandoval et al., 2019) found selenium accumulation in different fractions. The study also evidenced a positive effect on cellular antioxidant activity (Guardado‐Félix et al., 2020; Serrano‐Sandoval et al., 2019). According to the review of De Camargo et al.…”

Section: Chickpea Nutritional and Health Benefitsmentioning

confidence: 73%

“…Appearance of bread supplemented with different chickpea flours: (a) Raw RCPF, Refined hard wheat flour, (b) WCPF, Whole chickpea flour, (c) GCPF, Germinated chickpea flour, and (d) SeGCH, Selenium germinated chickpea flours. “Reprinted from Guardado‐Félix et al., 2020 with permission from Elsevier”…”

Section: Chickpea In Breadmaking: Processing Methods To Obtain Chickpea Flour For Breadmakingmentioning

confidence: 99%

“…Those were found to be darker and more yellowish in both crust and crumb. This might be due to the higher concentration of sugars and protein in germinated chickpea, participants of the Maillard reaction, further promoted to being rich in lysine proteins (Guardado‐Félix et al., 2020). Zambrano (2016) evaluated the rheological characteristics of doughs prepared with different levels of untreated CPF (5%, 10%, and 20%).…”

Section: Chickpea In Breadmaking: Processing Methods To Obtain Chickpea Flour For Breadmakingmentioning

confidence: 99%

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Feasibility of commercial breadmaking using chickpea as an ingredient: Functional properties and potential health benefits

Herrera

Mejía

2021

Journal of Food Science

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The use of pulses, such as chickpea, has become more relevant in baking as they exhibit potential health benefits such as reduction of obesity, type 2 diabetes, and prevention of colon cancer. It is also a good source of highly bioavailable protein at a low cost. This allows companies to develop new innovative products that meet the demand for nutritional value‐added baked goods. Further understanding of the baking properties and rheology of chickpea flours will allow the baking industry to overcome processing and quality challenges related to the effects caused by the addition of non‐gluten‐forming ingredients. Therefore, the objective of this review was to summarize the rheological properties of baking formulations using chickpea as an ingredient in order to produce quality products while preserving the nutritional aspects of this legume. It also covers health benefits linked to chickpea‐specific compounds.

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Section: Chickpea Nutritional and Health Benefitsmentioning

confidence: 73%

Section: Chickpea In Breadmaking: Processing Methods To Obtain Chickpea Flour For Breadmakingmentioning

confidence: 99%

Section: Chickpea In Breadmaking: Processing Methods To Obtain Chickpea Flour For Breadmakingmentioning

confidence: 99%

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Feasibility of commercial breadmaking using chickpea as an ingredient: Functional properties and potential health benefits

Herrera

Mejía

2021

Journal of Food Science

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“…Sensory analyses were performed to gain information on the acceptability of several features such as the overall appearance, texture, crust color, crumb color, mouth feel, crumb stability, taste, aroma and overall acceptability. The panel used a 9-point hedonic scale where 1 = dislike extremely to 9 = like extremely, as also used in similar panels for bread quality evaluation [ 33 , 34 ]. A total of 30 panelists were recruited among bread makers, having many years of experience in creating, developing and tasting different kinds of bread.…”

Section: Methodsmentioning

confidence: 99%

Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology

Lamacchia

Landriscina

Severini

et al. 2021

Foods

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After discovering an innovative technology for the reshaping of gluten proteins—the “Gluten FriendlyTM” system—that confers to wheat flour some unprecedented characteristics, such as reduced epitope antigenicity and a positive modulation of the gut microbiota, its effects on the production and quality of bread have been studied. Mainly, we have investigated the chemical, rheological and pasting properties of Gluten Friendly Flour (GFF) and of control flour (CF) with the aim of analyzing and interpreting potential differences. Furthermore, the bread made from GFF and CF was evaluated in terms of microstructure properties and sensory quality. The experiments demonstrated that GFF became soluble in aqueous solution, making it unfeasible to isolate using the Glutomatic apparatus. Although the water absorption of GFF increased by 10% compared to CF, dough elasticity was reduced, and dough stability decreased from 5 to 2 min. A significant increase in the alveograph index (P/L) from 0.63 to 6.31 was detected, whereas pasting properties did not change from the control flour. Despite these profound modifications in the rheological properties, GFF exhibited a high ability to shape dough and to produce bread with high quality and negligible differences from the control bread in terms of appearance, taste, aroma, color and texture.

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“…Thanks to efforts to develop healthy and appealing bread products to supply nutritional, technological, and sensorial quality requirements, researchers have studied different strategies in order to develop products that use wholemeal flours with coadjuvants/additives that cover these requirements. These include adding baking enhancers, such as enzymes and/or chemical compounds [ 1 , 3 , 4 ], using wholemeal flours with different granulometries to increase sensorial quality [ 5 , 6 , 7 ], and/or partially replacing flour with more nutritional and healthy ingredients such as legumes [ 8 , 9 , 10 ], oilseeds [ 11 , 12 , 13 ], and pseudocereals [ 14 , 15 , 16 ]. The use of wholemeal flours of legumes, oilseeds, cereals, and pseudocereals increases their mineral content, but this increase comes with higher levels of phytic acid (Ins P 6 ), forming insoluble compounds that inhibit their bioavailability.…”

Section: Introductionmentioning

confidence: 99%

Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread

Miranda-Ramos

2020

Foods

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With regard to constant technological innovations in the bakery sector in order to increase bread nutritional value without affecting its technological and sensory characteristics, we applied pseudocereals/oilseeds to obtain an optimal formulation. A factorial design 33 was used and the independent factors were chia flour (levels: 0, 10, 20% flour basis), quinoa flour (levels: 0, 20, 40% flour basis), and amaranth flour (levels: 0, 20, 40% flour basis). Their effects and interactions were studied through the response surface methodology to optimise the bread formulation from a holistic viewpoint, which included the nutritional, technological and sensory characteristics. The optimum formulation with the highest quality was the blend made with 10, 4, and 20% of chia, quinoa, and amaranth, respectively. The results showed a significant increase in protein amount, ash, lipids, and crumb firmness compared to wheat bread. The calorie value of the control sample and the optimised formula were significantly similar, bearing in mind the high lipid amounts present in raw materials. Loaf-specific volume slightly decreased in comparison to control bread, as expected in formulations with gluten-free raw materials and a large amount of fibre. The optimised formula presented nutritionally/functionally higher indexes and similar overall acceptability to the control bread (p < 0.05).

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Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads

Cited by 49 publications

References 28 publications

Feasibility of commercial breadmaking using chickpea as an ingredient: Functional properties and potential health benefits

Feasibility of commercial breadmaking using chickpea as an ingredient: Functional properties and potential health benefits

Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology

Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread

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